Author Topic: Venison Yakisoba (Read 6619 times)

Kittman · « **on:** January 17, 2015, 07:12:36 PM »

Made this for dinner tonight. Another excellent meal for the lesser pieces or cuts of venison. Wow this turned out really good. Utilized Soy Sauce, Ketchup, Worcestershire, Honey & Olive Oil to make the sauce.

Lucky1 · « **Reply #1 on:** January 17, 2015, 07:18:07 PM »

Revwrangler · « **Reply #2 on:** January 17, 2015, 07:41:12 PM »

Jarhead Chase · « **Reply #3 on:** January 17, 2015, 07:44:14 PM »

Yakisoba is my wife's favorite. Anyway we could talk you into posting the recipe and directions?

Kittman · « **Reply #4 on:** January 17, 2015, 07:55:22 PM »

I'll try and get that info up soon. I actually had to add a little soy sauce after it was dished up, but it is always better to have to add something salty rather than too much. The noodles were the buckwheat flour ones in the Asian isle.

Thanks.

MtnMuley · « **Reply #5 on:** January 17, 2015, 08:17:54 PM »

I make this weekly. One of my favorites. Yours looks delish

carpsniperg2 · « **Reply #6 on:** January 17, 2015, 08:29:56 PM »

That looks great. Never tried it before.

Jarhead Chase · « **Reply #7 on:** January 17, 2015, 08:36:33 PM »

Thanks. I look forward to making it.

Jason · « **Reply #8 on:** January 17, 2015, 09:03:48 PM »

Venison Yakisoba is one of my favorite meals to make. This was with Elk. I buy the yakisoba sauce from Cash and Carry, good stuff.

SkookumHntr · « **Reply #9 on:** January 17, 2015, 09:24:48 PM »

Geez you guys!

TheHunt · « **Reply #10 on:** January 17, 2015, 09:48:22 PM »

How do you prepare the meat?

Do you cook the meat first than add the yakisoba sauce?

Kittman · « **Reply #11 on:** January 17, 2015, 10:12:55 PM »

I cooked down the onions, peppers and minced garlic, then added the meat maybe 5-6 minutes high heat, then transferred in the noodles which were boiled & drained, separately in water for about for a length of 3 minutes, then added sauce mixture and stir fried another 5 minutes. Meat was nice and tender, not overdone.

Bean Counter · « **Reply #12 on:** January 17, 2015, 10:42:33 PM »

*tag!*

Jarhead Chase · « **Reply #13 on:** January 17, 2015, 10:59:49 PM »

Yeah, this just got added to the menu sometime this week.

MtnMuley · « **Reply #14 on:** January 18, 2015, 12:13:20 AM »

My fav is to grill the venison steaks hot and quick and thin slice and add to the veggies/noodles/sauce once it's ready. Immediately turn the burner off and toss a few times.

Emptyhanded · « **Reply #15 on:** January 18, 2015, 10:39:20 AM »

I used to make this weekly when I was in college. You can actually use ramen noodles with out the seasoning pack and it still turns out really well. At least that's what i did as a broke college kid. Haha

Sent from my iPhone using Tapatalk

RadSav · « **Reply #16 on:** January 18, 2015, 10:48:01 AM »

Quote from: carpsniperg2 on January 17, 2015, 08:29:56 PM

That looks great. Never tried it before.

Oh man, you are missing out! One of our favorite meals

I usually fluff the meat with corn starch, olive oil, white pepper, kosher salt and soy sauce. Makes the second cuts of meat soft and oooh so good!!!

Jason · « **Reply #17 on:** January 18, 2015, 11:07:38 AM »

Here's what I do.
I cut the meat thin. cut vegies thick, this will keep the vegies from getting mushy.
I buy most of the Yakisoba stuff from Cash and Carry, the yakisoba noodles and the Yakisoba sauce, but you can buy them from other places, But I think their Yaki sauce is the best.
First I put the noodles in warm water and let them sit for about 20min, then I get my skillet hot with a couple table spoons of oil, I throw the meat and vegies in the pan at the same time, cook on high until vegies are just starting to get soft, add another table spoon of oil and throw the noodles in with a cup of water and cover, stirring every couple minutes, noodles will soak up the water, after about 5-7min I put the Yakisoba sauce in and stir well, cook for a couple more minutes then remove from heat and check for flavor, if it needs more flavor put more Yakisoba sauce in.

JohnVH · « **Reply #18 on:** January 18, 2015, 03:51:35 PM »

going to have to try this, thanks!

wt · « **Reply #19 on:** April 06, 2015, 10:43:32 PM »

tag, i'm going to make this for my wife! yum!

Blacklab · « **Reply #20 on:** April 07, 2015, 07:34:15 AM »

Oh I'll be hitting that very soon

Looks great guys

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Author Topic: Venison Yakisoba (Read 6619 times)

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