Antelope & Asparagus Hot & Sour Soup Recipe
Antelope and Asparagus Hot and Sour Soup is perfect for cold winter nights here in North Dakota. Hot and Sour Soup can be found on any takeout menu in the U.S., but until recently, I had never tried it. I always chose to order the other option – wonton soup. Imagine my surprise when I ordered it for the first time and loved it.This hot and sour soup recipe is the best hot and sour soup I’ve ever had. And I’m not just saying that! A big part of it is…when you make it at home, you can control heat and sourness levels yourself. And in this wild game version, I used some of the pronghorn antelope from my annual trip to Wyoming instead of the traditional pork. I’m crazy for anything with vinegar in it. If you’re like me, you can add a touch more rice vinegar to your bowl. If you like it with more kick, add some red chili flakes. I left it mild to appease the taste buds of my wife and daughter.WHAT IS HOT AND SOUR SOUP?What is Hot and Sour Soup? Hot and Sour Soup is from the Sichuan region of China and is extremely popular in American Chinese Restaurants. The flavors and textures are a culinary masterpiece exemplifying yin and yang. It's just as easy to make at home as it is to order from your favorite local Chinese takeout place.In Chinese, Hot and Sour is called 酸辣 汤 (suānlà tāng) which literally means “peppered soup with vinegar.” This is a very accurate description because of the peppery “hot” flavor that comes from the white pepper and the “sour” from the rice vinegar. The resulting yin and yang flavors are further complimented by the savory broth that comes from the antelope, mushrooms, bamboo shoots, and eggs in this recipe.The first traces of hot and sour soup date back to ancient China, about 200 BC. MORE SOUP RECIPESIf you are looking for more ways to use wild game during winter soup season, you should also check out my Snow Goose and Lo Mein Soup, my Grouse and Wild Rice Soup, my Goose and Garlic Soup, or my Rabbit Tortilla Soup.If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this hot and sour soup recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Antelope and Asparagus Hot and Sour Soup Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 tsp sesame oil
- 8 ounces antelope steak, trimmed of all silver skin
- 8 cups chicken broth
- 8 ounces baby bella or white mushrooms, cleaned and sliced
- 8 ounce can bamboo shoots, drained and roughly chopped
- 8 asparagus stalks, finely chopped
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp Thai style chili sauce
- 1 tsp ground ginger
- 1/4 teaspoon ground white pepper
- 1/4 cup cornstarch
- 2 eggs, whisked
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer.
- Brown antelope steak in sesame oil for 2 – 3 minutes, remove from heat, and set aside.
- In 3 to 4-quart saucepan, add chicken broth, mushrooms, bamboo shoots, soy sauce, rice wine vinegar, chili garlic sauce, and ginger. Bring to a boil, then immediately turn down heat and simmer for 5 minutes.
- In a bowl, combine cornstarch and 1/4 cup water and blend well. Add cornstarch mixture and asparagus to broth in saucepan and simmer for another 2 minutes.
- Stir soup in a circular motion, then drizzle in the eggs in a thin stream to create ribbons. Add cooked antelope and sesame oil. Serve immediately.
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