The Best Recipe for Venison Yakamein | Field & Stream

Ingredients

• 2 to 3 lb. venison roast, from the legs or shoulder
• 4 cups unsalted or low-salt beef broth
• 1 Tbsp. Cajun/Creole seasoning (preferably Tony Chachere’s)
• 16 oz. spaghetti
• 1 Tbsp. vegetable or other neutral oil
• 6 large eggs
• ½ cup soy sauce
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. chili-garlic sauce or ketchup
• 1 bunch scallions, finely chopped (white and green parts)
• Louisiana hot sauce, for serving