I don’t know about y’all but sometimes when you eat wild game all the time (two deer can last Brandon and I an entire year), you get tired of the same old recipes. Hence why I love this one, courtesy of my best turkey hunting partner Kristin Parma, a non-hunting Oregonian turned Texas huntress, who writes the blog Anxious Hunter.
Can be done with any type of venison, does not have to be Sika deer.
- Ground Sika or ground venison of choice
- 10-14 oz Japanese Soba noodles
- 5 oz fresh Brussel sprouts, cleaned and halved
- Handful of bean sprouts
- 8 oz mushrooms of choice, sliced
- 1 Roma tomato, diced thick
- Sea Salt & pepper
- Extra Virgin Olive oil
- Minced green onion & cilantro for garnish
- ½ cup of soy sauce
- 1 Tablespoon of sesame oil
- 2 Tablespoons of fish sauce
- 1/4 cup of Japanese mirin
- 1 clove minced garlic
- Chili paste to spice preference
Boil water and cook soba noodles per package instructions. Drain & set aside. Combine sauce ingredients and set aside. If you prefer a lot of sauce, double the ingredients. Add oil to cast-iron round Dutch oven on medium high heat along with the Brussel sprouts. Toast the sprouts. Add mushrooms. Season with sea salt & pepper. Add more oil if needed to brown or a splash of sesame oil for extra flavor. Meanwhile, in a shallow cast iron skillet, brown the ground Sika. Once meat is brown, add half the sauce mix to the meat. Continue to brown until sauce is mostly absorbed. When everything is just about done add the soba noodles and the ground meat to the Brussel sprout and mushroom mixture. Add the rest of your sauce mixture along with a handful of bean sprouts & the tomato. Toss to combine. Dish into shallow serving bowls and top with minced green onion and cilantro.