Birria Venison Ramen

This inspiration behind this recipe comes from Chef Kevin Ashton and his outstanding TikTok channel, where he cooks delicious and sometimes unusual food in his home kitchen (he also has a channel where he cooks for a sorority house).

Thin strips of venison cook quickly in this easy fusion dish of Mexican and Asian flavors. Images by author

This dish is perfect for those busy weeknights. You can have it on the table in about 20 minutes. Think of this recipe as an Asian/Mexican fusion dish. Most of the seasoning (and the noodles) comes from a couple of birria taco ramen packs. Spend the extra buck or two and get the good ones, as they will have a much better seasoning packet. Pair that birria flavor with traditional ramen vegetables and pork potstickers (you can find those in the frozen section of most grocery stores) for an interesting food partnership that blends Asian and Mexican flavors.

Pick up a couple of birria flavored ramen bowls for this one.

The star of this one is thinly shaved venison. I used backstrap this time, because that is what I had thawed out this evening. You can also use top round; just use a sharp knife to slice it into thin strips so that the venison cooks quickly.

Thinly slice backstrap or round so that it cooks quickly in the hot broth.

Start by adding the noodles and seasoning from the ramen packs to a large pot or a wok over medium heat.

Add the noodles and seasoning from both ramen packs to the pot.

Immediately add the water.

Slice the mushrooms, bok choy, and dice the green onions before starting the cook.

While the water comes to boil, add the mushrooms, sliced bok choy cabbage, green onions and frozen potstickers. Add the venison and cook for 4-6 minutes once the water starts a light boil.

Add the noodles and vegetables to the pot of boiling broth.

When the mushrooms are soft and the venison cooked through, it is ready to eat. Like I said, this one is quick and easy, making it perfect for a busy schedule and a hungry family.

Make soft boiled eggs to top the ramen bowl.

Serve by piling up the noodles in a bowl and layering the other ingredients. Ladle over the broth and top with a sliced soft boiled egg.

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