California Farm Venison Dinner Broth with Noodles

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.

California Farm Venison Dinner Broth with Noodles

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.

Edit recipe
See report
Share
Share

Ingredients

Between 3 1/4 and 11 1/4 hours
2 people, 4 dinners
  1. 1 poundlean ground venison
  2. 12meat balls
  3. 12 teaspoonspanko bread crumbs
  4. 12 pinchesflaked seasalt
  5. 2egg yokes
  6. 2 ouncesrice noodles
  7. 2egg whites, beaten
  8. 1dry onion peel skin
  9. 8 cupscold water
  10. 1 cupmirepois: 1/3 diced celery, 1/3 slivered or diced onion, 1/3 diced carrot, 2 garlic cloves
  11. Sprinkle with chopped basil, cilantro or flat italian parsley
  12. Pepper and salt to taste
  13. Served with pickled carrots or pickled miniature cucumbers, pickled pearl onions, piccalilly and dijon mustard
  14. Equipment: large glass bowl, cast iron dutch oven with lid, whisk, cheesecloth
  15. Cost: new zealand pasture raised venison is $6 a pound, eggs, mirepois, onion skins, rice noodles, black truffle powder are $2, per dinner $2

Cooking Instructions

Between 3 1/4 and 11 1/4 hours
  1. 1

    In large glass bowl, knead ground meat with flaked seasalt and egg yokes. Add and mix enough teaspoons of bread crumbs till mix is dry and rolls out into firm meatballs. Rest to allow egg yokes to adhere to the meat and breadcrumbs to absorb the venison juices.

  2. 2

    Sear the bottoms of the venison balls to get darker broth, 5 minutes in dry heated cast iron dutch oven. Cool. Add 8 cups very cold water. Simmer on lowest flame, lid on, till you smell the meat in the broth, that means the collagen has been released, takes 2 to eight hours. Do not boil.

  3. 3

    Next, peel onion to make mirepois, put onion skin in broth to color the broth darker, simmer 1 hour. Set meatballs and onion skins aside to pour beaten eggwhite in, turn heat up, stir, eggwhite will adhere to the cloudy particles. Strain through cheese cloth to remove impurities. Eggwhites go to the cat. Meatballs go back in the broth.

  4. 4

    Concentrate flavor in stock till it brims with venison taste by evaporating the stock from 8 cups to 4 cups on simmer, no lid, one hour. Then add salt, pepper to taste. Make mirapois with 1/3 cup diced celery, 1/3 cup diced carrot, 1/3 cup diced onion, 2 garlic cloves, save onion peels. Add mirapois, add rice noodles, bring to quick boil, simmer 15 minutes.

  5. 5

    Broth consommés are eaten with a spoon as a first course. Sprinkle fresh chopped basil, cilantro or flat italian parsley on top of the broth. Then, meatballs, noodles and mirepois are eaten as a main course with a fork, mixed with pickled carrots or cucumbers, pickled pearl onions, piccalilly or dijon mustard. Enjoy.

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
Read more

Similar Recipes