Slow Braised Venison Coconut Curry Ramen

If you love a big bowl of ramen, then you will die over this Venison Coconut Curry Ramen! It is full of rich flavor and spices, the most tender venison meat, and is incredibly easy to make.

Ramen of any kind is a favorite in our house. I mean who wouldn’t love a big bowl of noodles, in a flavourful broth topped with a soft boiled egg, and tender meat! If you have never made it at home, let this Venison Coconut Curry Ramen be the recipe that gets you hooked.

Making this ramen couldn’t be any more simple. Start my grabbing a roast of your choice. Sear it up, then place it in a dutch oven with broth, coconut milk, and spices. Then, you let that slow braise until the meat falls apart. Boil some ramen noodles, then serve those up with that coconut curry broth, tender venison and all your favorite ramen toppings!

I love this Venison ramen because it has such a different flavor profile from most venison recipes you see. Bold flavours that are comforting but fresh at the same time. You can switch it uo with any sort of wild game roast you have, and give it your own spin with the toppings you choose. This is a dinner recipe that everyone will be asking for again and again.

Tips for Making Venison Coconut Curry Ramen

1. We all have slightly different flavor preferences so I recommend tasting the broth before adding the roast to it. Depending on how salty you like your broth, or how spicy you can add inmate soy sauce or curry paste so it is just how you like.
2. When cooking the roast, the key to getting perfectly fall apart tender meat is cooking it long enough! Often times people say they can’t get their roast to be tender and it is usually because then aren’t letting them cook long enough to break down. Cooking time will vary from roast to roast, but do not take it out one the oven until it is tender enough to shred.
3. I always recommend when making ramen, that you under cook noodles before serving them with the broth. If your broth is nice and hot, the noodles will continue to cook in the broth. Fully cooked noodles can become too soft sitting in the broth.

Venison Coconut Curry Ramen Ingredients

Venison Roast– As mentioned above, this can be any roast you like and it can be venison, moose, elk etc.

Onion– I like to use a white onion for the broth, then green onion for a topping.

Garlic– Fresh over pre minced is always best.

Ginger– You want fresh ginger for optimal flavor.

Coconut Milk– Canned coconut milk is what you want for this ramen.

Beef Broth– Homemade or store bought works. If you use a low sodium broth, make sure you are adding a bit of extra salt.

Soy Sauce– If you are gluten free, use a gluten free tamari instead.

Fish Sauce– This helps enhance the depth of flavor. It won’t add a strong flavor.

Curry Paste– Red curry paste is what you want. I love the Thai red curry paste from Blue Dragon brand.

Maple Syrup– Just a touch is added to balance out the saltiness.

Ramen Noodles– Use whichever kind are your favorite. If you are gluten free you can use gf ramen noodles or thick rice noodles.

Eggs- Soft boiled eggs are an essential topping for ramen.

Cilantro– This is a great topping that adds a light fresh flavor.

Lime– A fresh squeeze of lime over top makes this ramen even better.

The Steps

1. Preheat your oven to 350F.
2. Start by taking the roast, and patting it dry on all sides. Season with salt and pepper all over.
3. Then, add a couple tbsp of butter or oil to a dutch oven and heat over hight heat until nice and hot.
4. Add in the roast and sear for a couple minutes on each side.
5. Remove the roast from the pot, then turn the heat down to medium. Add in the diced oinion and garlic.
6. Allow the onion to cook for a couple minutes before adding in the minced ginger.
7. Next, take a splash of the broth and add it to the pot, to deglaze the pan while scraping the crispy bits off the bottom of the pan.
8. Then you are going to add in the Thai red curry paste and stir well.
9. Finally, add in the coconut milk remaining broth, soy sauce, fish sauce, maple syrup and a pinch of salt and pepper.
10. Stir until combined, then taste the broth and add any more salt, soy sauce, or curry paste if you need it more salty or spicy.
11. Add the roast back into the pot, cover with a lid, then place in the oven to cook for about 3 hours or until the meat is tender enough to shred with a fork.
12. Once the meat is fall apart tender, remove the pot from the oven, then take two forks and gently shred the roast apart into the broth. Let the shredded meat soak in the broth while you boil the ramen noodles.
13. To serve, take the ramen noodles and place some in each bowl. Spoon some of that beautiful broth over top of each bowl, then top with a serving of the shredded venison, a soft boiled egg and any other toppings you choose.
14. Serve immediately and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more recipes to try with your wild game roasts!?

https://cmbarndominium.com/juicy-flavourful-venison-birria-burritos/

https://cmbarndominium.com/slow-cooked-venison-french-onion-soup/

https://cmbarndominium.com/chipotle-pineapple-venison-with-corn-avocado-salsa/

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