Wood Pigeon Ramen Recipe
Posted on January 04 2021
Wood Pigeon Ramen with Venison & Miso Broth
This delicious, spicy and nourishing noodle soup is so hearty and perfect for winter evenings in front of the fire. We love the mix of wild wood pigeon with organic venison. A British game recipe with an oriental twist.
Serves 2 people
200g Ramen noodles
2 wood pigeon breasts
1 tbs Gochujang Paste
1 tsp of soy sauce
3 garlic cloves, chopped
1.5cm piece fresh ginger, finely chopped
200g oyster, chanterelle, button (or dry mushrooms) of your choice, loosely chopped
1 ltr water
2-3 tbs venison or wild game stock (can also use a beef or chicken stock cube)
1 tbs white miso paste
2 tbs of mirin
A handful of fresh coriander, finely chopped
4 handfuls spinach leaves, fried
1 tablespoon of sesame seeds
1 fresh red chilli, thinly sliced (remove the seeds if you don't like it too hot)
2 spring onions, thinly sliced
2 hens eggs (or 4 quail eggs) hard boiled
Marinate the pigeon in the Gochujang Paste with the soy sauce and set aside. You can do this before preparing all the other ingredients to give time for the flavours to infuse.
Fry the garlic and ginger together in a pot. If you're using fresh mushrooms add these now and lightly fry them for a few minutes. Add 1 litre of boiling water, the stock and miso paste. If using dried mushrooms add them now. Turn the heat down to medium-low stirring occasionally.
Meanwhile chop the coriander, spring onions, red chilli and set aside. Place the eggs in a pot to add boiling water to later and prepare the spinach ready to be fried in a small pot too.
Melt a little coconut oil in a large frying pan on a high heat. Once hot, add the whole pigeon breasts and cook for 4 minutes on each side. The pigeon needs to be cooked to 50 degrees and still slightly pink in the middle. You can use a thermometer to check the meat. When ready turn off the heat, wrap in tin foil and leave to rest in a warm place for 20 minutes.
Add boiling water to the eggs and boil for 5 minutes. Athe noodles and mirin to the stock pot. Once the eggs are hard boiled remove the shells and chop them in half. Fry the spinach leaves for a couple of minutes until they have started to wilt. Take off the heat and set aside.
Slice the pigeon breast lengthways.
When you are ready to serve add the broth and noodles to bowls. Then place the spinach on top with pigeon breast and egg. Top with coriander, spring onions, fresh chilli and sesame seeds.
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This delicious recipe is the creation of India Annand of J Boult Designs who lives and works in the remote Scottish hills of Morvern. J Boult Designs create stunning up-cycled pieces of jewellery for ladies and gents, inspired by the country lifestyle and the natural surroundings of the Scottish hills and vales.