Woodpigeon ramen
We add a game twist to this hugely popular noodle dish
Ingredients
- 200 g Ramen noodles
- 4 Woodpigeon breasts
- 1 tbsp Gochujang paste
- Knob of butter
- 1 tsp Soy sauce
- 3 Garlic cloves, chopped
- 1.5 cm Piece of ginger, finely chopped
- 200 g Oyster, chanterelle mushrooms, or button mushrooms loosely chopped – you can also use dry mushrooms.
- 1 litre Water
- A few tablespoons of venison stock (or beef or chicken stock cube)
- 1 tbsp White miso paste
- 2 tbsp Mirin or white wine
- Handful of coriander, finely chopped
- 4 Handfuls of spinach, fried
- 1 tbsp Sesame seeds
- 1 Fresh red chilli, sliced thinly
- 2 Spring onions, sliced thinly
- 2 Chicken’s eggs (or 4 quail eggs) boiled
- Pepper
Instructions
- Marinade the pigeon in gochujang paste and soy sauce. Set aside
- Fry the garlic and ginger together in a pot.
- If you’re using fresh mushrooms add these and lightly fry them for a few minutes.
- Add 1 litre of boiling water, venison stock and miso paste.
- If using dried mushrooms add them now. Put heat down to medium or low. Stir occasionally.
- Meanwhile chop coriander, spring onions and red chilli. Put aside.
- Get a frying pan and add butter, add pigeon breasts whole. Cook for 4 minutes on each side. Wrap in tinfoil and let the meat rest in a warm place for 10 -20 minutes.
- Add eggs to boiling water and boil them for 5 minutes.
- Add noodles and mirin to the stock in the pot.
- Once the eggs are boiled, peel them and chop them in half.
- Fry spinach for a couple of minutes and put 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 the pigeon breast and egg. Top with coriander, spring onions, fresh chilli and sesame seeds.
