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Community => Butchering, Cooking, Recipes => Topic started by: Kittman on January 17, 2015, 07:12:36 PM

Title: Venison Yakisoba
Post by: 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.
Title: Re: Venison Yakisoba
Post by: Lucky1 on January 17, 2015, 07:18:07 PM: :tup:
Title: Re: Venison Yakisoba
Post by: Revwrangler on January 17, 2015, 07:41:12 PM: Yum
Title: Re: Venison Yakisoba
Post by: Jarhead Chase 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?
Title: Re: Venison Yakisoba
Post by: Kittman 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.
Title: Re: Venison Yakisoba
Post by: MtnMuley on January 17, 2015, 08:17:54 PM: I make this weekly. One of my favorites. Yours looks delish :tup:
Title: Re: Venison Yakisoba
Post by: carpsniperg2 on January 17, 2015, 08:29:56 PM: That looks great. Never tried it before.
Title: Re: Venison Yakisoba
Post by: Jarhead Chase on January 17, 2015, 08:36:33 PM: Thanks. I look forward to making it.
Title: Re: Venison Yakisoba
Post by: Jason 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.
Title: Re: Venison Yakisoba
Post by: SkookumHntr on January 17, 2015, 09:24:48 PM: Geez you guys! :drool:
Title: Re: Venison Yakisoba
Post by: TheHunt 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?
Title: Re: Venison Yakisoba
Post by: Kittman 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.
Title: Re: Venison Yakisoba
Post by: Bean Counter on January 17, 2015, 10:42:33 PM: *tag!* :drool:
Title: Re: Venison Yakisoba
Post by: Jarhead Chase on January 17, 2015, 10:59:49 PM: Yeah, this just got added to the menu sometime this week.
Title: Re: Venison Yakisoba
Post by: MtnMuley 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.
Title: Re: Venison Yakisoba
Post by: Emptyhanded 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

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Title: Re: Venison Yakisoba
Post by: RadSav 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 :drool:

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!!!
Title: Re: Venison Yakisoba
Post by: Jason 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.
Title: Re: Venison Yakisoba
Post by: JohnVH on January 18, 2015, 03:51:35 PM: going to have to try this, thanks!
Title: Re: Venison Yakisoba
Post by: wt on April 06, 2015, 10:43:32 PM: tag, i'm going to make this for my wife! yum!
Title: Re: Venison Yakisoba
Post by: Blacklab on April 07, 2015, 07:34:15 AM: Oh I'll be hitting that very soon :drool: Looks great guys :tup: