Pheasant Ramen Soup
This Japanese inspired pheasant ramen is a tasty way to impress friends and family with wild game meat.
Equipment
- Sous vide cooker
Ingredients
Sous vide cooked pheasant
- 1 Rooster Breasts and thighs
- Saké wine
- Kosher salt and freshly cracked black pepper
- 4 large Garlic cloves smashed
Ramen
- 1 Sous vide cooked pheasant
- 16 oz ramen noodles
- 4 stalks lemongrass
- 5 whole anise stars
- 4 large cloves garlic smashed
- 3-4 oz fresh ginger smashed
- 1 bunch green onions sliced
- Salt to taste
- 48 oz pheasant stock
Recommended Toppings
- Sliced jalapeño
- Chopped cilantro
- Soft-boiled egg
- Thinly sliced radishes
- Bean sprouts
- Bok choy blanched
- Turnip leaves blanched
- Roasted seaweed sheets
Instructions
- For directions on how to make pheasant stock or broth, check out this recipe.
- To sous vide cook pheasant, heat the sous vide container to 150 degrees Fahrenheit using the sous vide cooker. Lightly salt and pepper thighs and seal with a little bit of saké wine and two cloves of freshly crushed garlic. Sous vide for 10 hours. For breasts, do the exact same thing, but sous vide for two hours. Add the breasts to the same sous vide container as the thighs when there are two hours remaining on thighs’ sous vide timer.
- In a large soup or stock pot, add your pheasant stock and the lemongrass stalks, whole anise stars, sliced green onions, smashed garlic cloves, and smashed fresh ginger.
- Bring the broth to barely a simmer. Allow it to simmer for one hour. Fish out all the ingredients other than sliced green onions after the hour has passed.
- Taste test your broth. If it’s bland, add a little bit of kosher salt, stir in, then test again until it’s not bland. Add your ramen noodles.
- Dice your sous vide pheasant and add it to your ramen broth. I recommend adding all the liquids from the sous vide bag into your soup. Once the ramen noodles are soft, your ramen is ready to serve. Add a soft boiled egg if you’d like; directions are below.
- To soft boil eggs, bring a medium saucepan of water to a boil over high heat. Reduce heat for a gentle boil. Gently add eggs and boil for 5.5 to 6 minutes then immediately add eggs to an ice-water bath to shock them and cool for 3 minutes. After 3 minutes, peel the shell off your eggs, slice them, and serve them on top of your ramen.
- Add other desired ingredients and enjoy!
Notes
Reach out to me on Instagram (@WildGameJack) with any questions or comments.
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