Spicy Vietnamese Ginger Elk Noodle Bowl

Burger!  It’s what you do with the cuts and scraps of your venison that you’re not sure what to do with otherwise, right?  Once you have your loin cuts, steaks, chops, roasts, shanks, scallopini (you ARE doing scallopini, right? … we’ll talk) and maybe some stew meat, the rest goes into the grinder.   And why not?  Elk burgers are delicious, as is elk meatloaf, chili, sausage…

However, tonight I was in the mood for some noodles, and decided to make them with an Asian flair.  I adapted this dish from one usually made with pork.  Shifting  some ingredients and seasoning made this work really well with fresh game.
See if you agree.

Spicy Ginger Elk Noodle Bowl

yield: 4 portions or 2 hunter sized bowls

  • Rice Noodles                4 oz
  • Sesame Oil                   1 Tbs
  • Canola or Peanut Oil  1 Tbs
  • Minced Shallots          2 Tbs
  • Chopped Garlic            2 Tbs
  • Chopped Ginger          3 Tbs
  • Sliced Thai or Serrano Chilis   1 – 2 Tbs, depending on how spicy you like it
  • Ground Elk or other Venison  1 lb
  • Kosher Salt                 1 tsp
  • Soy Sauce                    1/4 cup
  • Fish Sauce                   2 tsp
  • Brown Sugar                1 Tbs
  • Juice of 1/2 lime
  • Wild Mushrooms       1 cup (I used freshly foraged Chanterelles)
  • Beef Broth or Venison Stock  2 cups
  • Baby Bok Choy          2 heads, separated into individual leaves
  • Bean Sprouts             1 cup
  • Green Onions, sliced into long pieces   4 each
  • Chopped Cilantro     1/2 cup

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