Wild Venison Winter Noodle Hotpot
Thinly sliced wild venison, mushrooms, greens and udon noodles in a steaming ginger broth.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 500 g wild venison steak, cut into strips 5 mm thick
- 250 g chestnut mushrooms, sliced
- 300 g pak choi, washed and quartered
- 400 g ready-cooked udon noodles
- 1.2 litres low-salt beef stock
- 25 g fresh ginger, sliced
- 2 garlic cloves, crushed
- 30 ml reduced-salt soy sauce
- 10 ml rice vinegar
- 10 ml sesame oil
- 3 spring onions, sliced
The cut for this recipe
Wild Venison Steaks
Method
Put the stock, ginger and garlic in a large saucepan. Bring to a gentle simmer and cook for 10 minutes to flavour the broth.
Prepare the vegetables on a clean board, then slice the raw venison on a separate board and clean the knife and work area afterwards.
Add the mushrooms to the broth and simmer for 5 minutes. Stir in the soy sauce and vinegar.
Add the venison strips a few at a time, stirring to separate them. Simmer for 4–5 minutes, then add the pak choi and noodles and continue for the noodle packet time.
Check the thickest meat strips and the centre of the pot with a clean thermometer. Everything must be piping hot and the meat must reach 70°C for 2 minutes. Extend cooking if needed.
Remove the large ginger slices if desired, stir in the sesame oil and ladle into deep bowls. Add spring onions and serve at once.
Storage
Cool in shallow portions and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Thaw in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
