Venison & Porcini Mushroom Ramen
As we approach the colder months, we look to use the best seasonal produce in hearty and warming dishes. This delicious venison and porcini mushroom from @keithcooks is a perfect cosy evening dinner ideas using our organic venison, ramen noodles and punchy flavours such as chilli and ginger.
Venison & Porcini Mushroom Ramen
As we approach the colder months, we look to use the best seasonal produce in hearty and warming dishes. This delicious venison and porcini mushroom from @keithcooks is a perfect cosy evening dinner ideas using our organic venison, ramen noodles and punchy flavours such as chilli and ginger.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 25 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Ingredients
- 450g organic venison haunch steak
- 200g ramen noodles
- 100g dried porcini mushrooms
- 1 pak choi
- 1 carrot, grated
- 1 red chilli, sliced
- 150g fresh coriander, roughly chopped
- 2tbsp fish Sauce
- 2tbsp sriracha chilli sauce
- 3 garlic cloves, grated
- 1 piece fresh ginger, grated
- 1/2tbsp white pepper
- 1tbsp shichimi togarashi
- sesame seeds to garnish
Method
- Remove the venison from the fridge and bring to room temp then season with shichimi togarashi
- To make the broth, bring a pan of water to the boil and add the dried mushrooms, grated ginger, garlic, white pepper, fish sauce and sriracha then reduce to a gentle simmer. Taste the broth and adjust to your liking
- Add the noodles to the broth and cook for 10 minutes. Cut the pak choi in half and add to the pan. Remove from heat and cover with a lid to steam cook the pak choi
- Meanwhile, bring a pan of water to the boil and cook the eggs for 6 minutes. Remove from heat then place in ice cold water before peeling
- Place a frying pan over a medium heat with a knob of butter and cook the venison haunch steak for 5 minutes either side
- Remove from heat and rest for 5 minutes before slicing thin. Divide the noodles and broth into two bowls and top with sliced venison, grated carrot, sliced chilli, coriander and sesame seeds. Serve immediately
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.