Elk Juniper Ramen
Elk ramen is the kind of dish that sounds like it was invented on a dare, and honestly, maybe it was. Braising elk shoulder with juniper berries, rosemary, and a splash of red wine produces a broth so dark and woodsy it tastes like a Scandinavian forest distilled into liquid form. The meat itself goes tender and lean, without the heaviness you get from pork or beef, and the juniper adds this piney, almost gin-like perfume that hits you before the spoon reaches your mouth. It's a showstopper bowl, the one you make when you want to impress someone or when you got your hands on elk and need to do it justice. Not an everyday ramen, but some days deserve more than everyday.
Pine and berry crush—elk falls soft in dark, still broth—the forest in bowls
Let Me Tell You...
My buddy brought back two pounds of elk shoulder from a hunting trip and dropped it on my counter like he was delivering a challenge.
I had no plan for elk, no recipe, no precedent in my ramen rotation for wild game braised with juniper berries and rosemary.
But the meat was dark red, almost purple, and it smelled clean and wild in a way that grocery store beef never does.
I crushed a handful of juniper berries with the back of a knife, and the kitchen immediately smelled like a gin distillery crossed with a Christmas tree, which is a better combination than it sounds.
You want them to release oils slowly during the braise, not all at once.
The elk seared beautifully, dark and lean, barely any fat rendering out, which told me the broth would need help.
Red wine went in first, then beef stock, then the juniper, rosemary, garlic, and a bay leaf.
The whole thing went into the oven at a low temperature and I forgot about it for two hours while I did nothing useful.
When I pulled the lid off, the broth had gone from bright red to a deep, almost black burgundy, and the elk was falling apart at the touch of a fork.
The smell was extraordinary, piney and meaty and rich, like nothing I'd ever cooked before.
Braise it low and slow with the lid on, and don't skip the red wine.
It needs that liquid fat and acidity.
I strained the broth and added a splash of soy sauce, which sounds wrong for a Scandinavian-leaning dish but brought the umami up to ramen-worthy levels.
The noodles went in plain, just a vehicle for the broth and the shredded elk, and I topped each bowl with a tiny spoonful of lingonberry jam because my Scandinavian instincts kicked in at the last second.
That touch of sweet tartness against the dark, piney broth was the move I didn't know I was looking for.
Sometimes recipes tell you what they need if you stop planning and start listening.
That elk ramen became the most talked-about bowl I've ever served, which is saying something considering I once made ramen with truffle and nobody shut up about it for weeks.
The juniper gives it a signature that's impossible to replicate with any other spice, the elk is leaner and cleaner than any braised meat I've worked with, and the whole thing feels like eating in a cabin in the woods even if you're sitting in a city apartment.
Wild game deserves wild flavors, and this bowl delivers both.
Ingredients
- 1.5 lbs elk shoulder, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon whole juniper berries, lightly crushed
- 2 sprigs fresh rosemary
- 1 bay leaf
- 4 cloves garlic, smashed
- 1 medium yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 cup dry red wine (such as Pinot Noir or Syrah)
- 4 cups low-sodium beef broth
- 1 tablespoon soy sauce
- 1 teaspoon tomato paste
- 8 ounces ramen noodles (2 bricks, seasoning packets discarded)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Preparation
- Preheat oven to 300°F. Pat elk shoulder cubes dry with paper towels and season generously with kosher salt and black pepper on all sides.
- Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear elk in batches, browning on all sides, about 2-3 minutes per side. Transfer browned elk to a plate and set aside.
- Reduce heat to medium. Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5-6 minutes until softened and beginning to color.
- Add smashed garlic, crushed juniper berries, rosemary sprigs, bay leaf, and tomato paste. Stir and cook for 2 minutes until fragrant and the tomato paste darkens slightly.
- Pour in red wine, scraping up all browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
- Return seared elk to the pot. Add beef broth and soy sauce. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven. Braise for 1 hour 45 minutes to 2 hours, until the elk is fork-tender and falling apart.
- Remove the Dutch oven from the oven. Transfer elk to a cutting board and shred with two forks. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids. Discard solids. Skim any surface fat. Taste broth and adjust seasoning with salt and pepper.
- Bring a large pot of salted water to a rolling boil. Cook ramen noodles according to package directions (typically 2-3 minutes) until just tender. Drain well.
- Divide noodles among serving bowls. Ladle the strained elk-juniper broth over the noodles. Pile shredded elk on top. Garnish with a small dollop of lingonberry jam if using, a rosemary sprig, and cracked black pepper. Serve immediately.