Marinade time: 4-8 hours
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade: Hoisin Sauce, Soy Sauce, White Vinegar, minced ginger, spring onion, minced garlic, Black Pepper, salt
Optional: Sriracha, gochujang
Meat: Venison, Eye Round prefered (sliced thin)
Veggies/Garnish: cucumber, carrots, spring onions, hard boiled egg, cooked mushrooms, anything your heart desires
Noodle: dry ramen packet
- Mix together: Hoisin sauce, Soy sauce, White Vinegar minced ginger, spring onion, minced garlic, black pepper in a zip top bag. For added heat you could add sriracha, gochujang paste, or chili flake.
- Slice your eye round or choice cut of wildgame ¼ inch thick, cross grain and drop into a bag. Seal and massage the meat into the marinade, pop the bag into the fridge for at least 4 hours, more can’t hurt.
- Now to handle the veg and garnish side of things. Slice up the carrots, cucumbers in matchsticks, chop the green onion into ¼ inch rounds, cook your mushrooms ot soften., and boil your eggs. Having these prepped with help if cooking for a group of people.
- When ready to make the dish, preheat a pan to high. Given the thickness of the slices, we want a quick sear which will do the trick, 30 to 45 seconds a side. Pull the slices, dab on a paper towel to dry the excess marinade. Hit the pan with olive oil and space out the slices, working in a clockwise way around to keep from over cooking. Flip each piece at 30 seconds, then set aside to plate.
- Follow the instructions on the packaging for the ramen noodles. Portion accordingly depending on the number of people. If you want to avoid using the bouillon packets, you can use homemade stock, besure to season accordingly, salt and pepper to taste, since it will be the finished broth.
- To bowl up, add a few slices of meat to the bottom, layer on some noodles, add a few more slices of meat, and more noodles. Top with all the desired veggies and garnish, and finally ladle in the broth to fill the bowl.