Asian Fusion Comes To Deer Camp

Some of my readers know that we eat pretty good at deer camp.

In keeping with this week's home-cooking theme this is a recipe worth sharing. There was a fair amount of improvisation but if you like following directions here goes:

 

Venison Yakamein Maui Nui

 

Ingredients

 

● 2 venison tenderloins

● 1 small onion, finely chopped

● 1 green bell Pepper, stemmed and seeded, finely chopped

● 1 large celery stick, finely chopped

● 2 garlic cloves, minced

● 1 Tbsp Creole seasoning

● 8 cups Maui Nui venison broth or low sodium beef broth

● 1 Tbsp Worcestershire sauce

● 2-4 Tbsp soy sauce

● 3 hard-cooked eggs

● 2 - 10 oz pkg Japanese Udon Noodles

● 1 bunch green onions, thinly sliced

● 2 Tbsp neutral oil (avocado or sunflower), divided

● Ketchup and hot sauce (optional)

 

Directions

 

To a large stock pot add 1 Tbsp oil over medium heat.

 

Add half of the meat and cook until browned all over. Remove from the pot and set aside. Add remaining oil and the rest of the meat. Cook until browned all over. Remove from the pot and set aside with the rest of the meat. 

 

Cut/slice the cooked tenders into small pieces.

 

Add a touch more oil if the pan looks dry. Add the onion, bell pepper, and celery. Cook until the onion to just about translucent. Be careful not to let the vegetables brown, lowering the heat a bit if necessary.

 

Add the garlic and stir to combine. Cook for 1 minute. Then add the Creole seasoning and mix thoroughly. Cook for 1 minute.

 

Next, add broth, Worcestershire sauce, soy sauce, and reserved meat and any accumulated juices. Raise the heat and bring to a boil, then lower the heat, cover and cook at a gentle

simmer for 10-15 minutes.

 

Cook the noodles according to the package instructions. Drain when ready and set the noodles aside.

 

When the meat is tender, check the broth for seasoning, adding more soy or Worcestershire sauce as needed.

 

Peel the eggs and cut them in half lengthwise. Divide the noodles among large bowls and add an egg half to each bowl. Ladle the hot broth and meat into each bowl. Scatter the green onions over each serving and drizzle with a few squirts of ketchup and hot sauce. 

 

Improvisations included the addition of three types of Asian mushrooms, a carrot in lieu of a green pepper, substituted Lawyer's all-day homemade pork broth, fresh baby spinach, and a couple of big double fistfuls of frozen Korean pork pot stickers to bulk-up the dish to a heartier level.

 

Pro Tip: Marinate uncut, hard-cooked eggs over-nite in a brine of Sake and Miso.

 

Enjoy!