Asian Venison Broth with Rice Noodles and Deer
Soup
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Asian-inspired venison broth is a real highlight, especially in the cold season. Tender venison loin, fine rice noodles, and crunchy vegetables combine in an aromatic broth, refined with exotic spices such as star anise and cardamom. The fish sauce provides the typical Asian umami flavor. I like to make this soup when I want to cook something special. It is perfect as an appetizer or light main course and can be prepared well in advance. A touch of coriander rounds off the dish.
Ingredients (16 ingredients)
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400 Gramm Venison loin, boneless
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2 Liter Broth, from venison, pheasant, or similar
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1 Flasche Asian fish sauce
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1 Packung Rice noodles
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150 Gramm Snow peas
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150 Gramm Bean sprouts, fresh, or from a jar
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3 x Carrots
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1 x Chili pepper
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1 x Bell pepper, red
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3 x Spring onions
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1 Bündel Fresh coriander, alternatively parsley
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1 x Star anise
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3 x Cardamom pods
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1 x Cinnamon stick
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3 x Cloves
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2 x Allspice
Preparation (5 steps)
Prepare the broth
Put the broth (2 liters) into the mixing bowl.
Toast the spices and flavor the broth
Lightly toast ginger strips, 1 star anise, 3 opened cardamom pods, 2-3 cm cinnamon stick, 3 cloves, and 2 allspice in a pan without fat. Then put them in a tea infuser and add it to the broth in the mixing bowl. Simmer for 60 min./100°C/speed 1. Then remove the tea infuser. Season the broth with 3-5 tbsp of fish sauce.
Prepare the vegetables
Cut 3 carrots, 1 red bell pepper, and 3 spring onions into fine slices or strips. Add them to the mixing bowl together with 150g snow peas and 150g bean sprouts and let them cook through for 10 min./100°C/soft stirring speed.
Prepare the rice noodles
Put rice noodles (1 pack) into a bowl and pour hot, no longer boiling water over them. Let them sit for 6 minutes, then rinse with cold water and drain.
Arrange
Cut the venison loin into even medallions about 5 cm thick. Tie them into shape with kitchen twine and sear them briefly on both sides in a pan with a little oil. Season with salt and pepper. Arrange the sliced meat, noodles, vegetables, fresh coriander (1 bunch, alternatively parsley), as well as one or two lemon slices and a chopped chili pepper on a plate with the hot broth.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Fish
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