How to Make Ramen with Venison Shank Meat | Field & Stream

Ingredients

• 2 venison shanks
• 8 Tbsp. soy sauce, divided
• 2 qt., plus 2 cups, wild game stock or bone broth
• 2 strips of bacon, roughly cut
• ½ red onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 thumb ginger, peeled and roughly chopped
• 1 bunch of scallions, roughly chopped
• 2 Tbsp. tomato paste
• 2 Tbsp. rice wine vinegar or mirin
• 2 sheets kombu or other seaweed
• 5-8 shiitake mushrooms
• 1 package of ramen noodles
• Nori sheets, mushrooms, soft-boiled egg, and scallions for garnish