Resep: Venison & Kimchi Ramen yang Enak!

Venison & Kimchi Ramen. Venison is considered to be a relatively healthy meat for human consumption. Since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb.

We have several different cuts of Venison meat that can be used in a variety of applications. Tenderloins and strip loins are great cooked to medium rare, while osso buco and stew meats should be cooked low and slow. This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. Teman-teman dapat menghidangkan Venison & Kimchi Ramen hanya dengan menggunakan 13 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Venison & Kimchi Ramen!

Bahan Venison & Kimchi Ramen

1. Gunakan 2 cloves of garlic, minced.
2. Diperlukan 180 g of venison steak, cut into thin strips.
3. Dibutuhkan 10 g of fresh ginger root, minced.
4. Siapkan 2 1/2 tbsp of soy sauce.
5. Diperlukan 1 1/5 tbsp of Mirin.
6. Sediakan 2 tsp of sesame oil.
7. Gunakan 100 g of woodland mushrooms, sliced.
8. Gunakan 1/2 of white onion, diced.
9. Sediakan 650 ml of Beef stock.
10. Sediakan 140 g of Kimchi.
11. Dibutuhkan 2 tbsp of Kimchi liquid.
12. Siapkan 80 g of soba noodles.
13. Sediakan 2 tbsp of dried seaweed.

All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality. Venison jerky, ribs and sausages, osso bucco, flank steak, and so many other delicious and healthy venison meat cuts. Venison Stew Meat (Diced) from New Zealand by Broadleaf.

Langkah-langkah membuat Venison & Kimchi Ramen

1. First, prepare the broth. Heat 1tsp sesame oil in a large saucepan over a medium heat and gently cook the onion, garlic and ginger for a few minutes until softened. Add the soy sauce and mirin and cook for a further 2 minutes. Pour in the beef stock and the liquid from the Kimchi. Bring to the boil and begin to simmer. Add in the woodland mushrooms and simmer gently while you prepare the venison & noodles..
2. Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles)..
3. While the noodles are cooking, quickly flash fry the venison: Heat up on a high heat a large frying pan with the remaining tsp of sesame oil and fry the strips for around 1 minute on each side. You’re just looking colour the meat. As soon as this is done, transfer to a plate..
4. When the noodles are cooked and the venison is all fried, add this to the ramen broth and turn off the heat. Check the taste of the broth that it is to your liking..
5. Divide this mixture between two bowls, and sprinkle over the dried seaweed before serving. You can either serve the kimchi on the side or pop it on top for extra flavour and texture!.

Venison Tenderloin with Berry Sauce and Creamy Potatoes. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Quite simply, whitetail venison meat was either an avid hunter's or outdoorsman's delicacy, BUT NOT NOW, Grande Natural has changed that.

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