Hot and Sour Venison Soup Recipe
Hot and Sour Venison Soup is perfect for cold winter nights here in North Dakota.
Servings: 8 servings
Ingredients
- 8 ounces venison steak, trimmed of all silver skin
- 2 Tablespoons sesame oil, divided
- 8 ounces baby bella or white mushrooms, cleaned and sliced
- 8 asparagus stalks, finely chopped
- 8 cups chicken broth
- 8 ounces can bamboo shoots, drained and roughly chopped
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 Tablespoon Thai style chili sauce
- 1 teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ cup cornstarch
- 2 eggs, beaten
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer.
- In a large skillet over medium-high heat, add 1 Tablespoon of sesame oil, Then add venison steak and brown for 3 minutes per side. Remove from heat, and transfer to a cutting board to let it rest.
- In the same skillet over medium-high heat, sauté the mushrooms and asparagus for about 4 minutes, stirring often.
- In a 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 small mixing bowl, combine cornstarch and ¼ cup water and blend well. Add cornstarch mixture, cooked mushrooms, and asparagus to broth and simmer for another 2 minutes.
- Meanwhile, use a sharp knife to slice the venison steak diagonally against the grain into ¼-inch-thick slices.
- Stir soup in a circular motion, then drizzle in the beaten eggs in a thin stream to create ribbons. Add venison steak slices and remaining 1 Tablespoon of sesame oil. Serve immediately.
