Bow hunting season is upon us! We are joined by Jason Sweet from Heights Archery in Winnipeg to go
As the snow keeps on falling, more and more people keep on digging into their freezer to cook up the same old venison dish they did the last ten times. Looking for inspiration? Look no further than this installment of HuntFishMB Recipes where Josh McFaddin creates a mouth-watering “Sweet Honey Venison on Noodles” dish.
This ultra-easy-to-prepare dish is perfect for a day on the ice, on the trails, or something fast and easy at home. So, without further ado, check out the full recipe and video link below.
What you need:
- 1 pound of venison (any wild red meat works great) sliced very thin
- 2 Tablespoons cooking oil
- ¼ cup of honey
- 2 Tablespoons Soy sauce
- 2 tablespoons Gochujang
- 1 Tablespoon crushed ginger
- 2 Tablespoons Hoisin sauce
- 2 cloves of crushed garlic
- Pepper to taste
- 1 green pepper, cut into ¾” squares
- Green onion, thinly sliced
- Cilantro (optional)
- Sriracha
- Toasted sesame oil (optional)
- Ramen noodles, chow mein noodles or rice.
How to make it:
- Start by making a marinade for the meat; mix the honey, soy sauce, gochujang, hoisin, ginger, garlic, and pepper in a bowl. Once mixed well, pour over the meat in a bowl or sealable container and allow to marinate for an hour to 24 hours.
- To cook, get a pan hot on medium-high heat, add the cooking oil and pour the meat with the marinade into the pan. As it cooks, stir occasionally, and allow the liquids time to evaporate and thicken as the meat cooks. The goal here is to coat the meat with a sticky sauce and to get a bit of char on the meat.
- Once the liquids have thickened, add the green peppers, and stir for about a minute to evenly coat. Then remove from the heat. The pepper is meant to retain some crunch, so you aren’t looking to cook the heck out of it.
- Add your noodles to boiling water and cook to desired softness. Al Dente is best, you want a bit of chew to the texture.
- Once the noodles are cooked, strain and add immediately to a bowl. Coat lightly with toasted sesame oil if you choose, then top with the sticky honey-glazed meat.
- Fancy it up with some sesame seeds, chopped green onion, cilantro and sriracha if you like it a touch spicy.
To view the full recipe video, visit https://youtu.be/LPG1_v0_gpI
If you liked this wild game recipe, visit www.HuntFishManitoba.ca for more!
