Ginger Venison Backstrap with Ramen Noodles
Posted by Jay Everett on
Chop ginger, garlic, onion, and celery and sauté in oil until soft. Season and sear venison steak with salt, pepper, garlic and onion powder. Cook rare, slice thin, and add to sauté mix. Add a spoonful of white miso paste, a shot of soy sauce, and a few squirts of sriracha.
Mix well, add noodles, and a splash of hot water from the noodles (this helps make a nice sauce.) Stir well and serve hot with chopped green onion and cilantro.
- Wild Food Creator Josh McFaddin at Whitetailer
Share this post
- Tags: May 2020, Newsletter