Venison Juniper Berry Ramen
Venison is one of those meats that makes you feel like you're eating something primal and connected to nature, because it tastes like the forest and the wild in a way that domesticated meat never does. The meat is lean and deeply flavorful with this earthy, almost mineral quality that's either exactly what you want or completely off-putting depending on your tolerance for gamey flavors. Pairing it with juniper berries is classic Nordic cooking, because juniper adds this piney, slightly floral note that complements the wildness of the venison without overwhelming it. Braising it low and slow in a rich broth with red wine and aromatics tames the gaminess and turns the meat fall-apart tender, and serving it over ramen noodles is fusion in the best way because noodles are better at soaking up rich, complex sauces than anything else.
Wild runs through the woods—juniper blooms in the dark—time tames the savage.
Let Me Tell You...
I had venison for the first time at a friend's cabin in the woods, where his uncle had shot a deer and decided to cook it for everyone.
I was nervous about eating something that had been alive in the forest a week earlier, but I tried it anyway because refusing felt rude.
The venison was rich and earthy with this deep, almost smoky flavor that tasted like the woods themselves, and I was surprised by how much I liked it.
The uncle braised it with juniper berries, which he said was traditional Scandinavian cooking, and the berries added this subtle piney flavor that made the whole thing taste like a Nordic fairytale.
It tenderizes the meat and mellows the gamey flavor.
I started buying venison from specialty butchers who sold game meat, usually frozen and vacuum-sealed.
The butcher told me to treat it like beef but expect it to be leaner and tougher, which meant braising was the way to go.
I'd marinate the venison overnight in red wine with crushed juniper berries, garlic, and thyme, and the next day I'd brown the meat in a hot pan before building the braise.
The wine marinade would turn the meat darker and more tender, and the whole house would smell like a Scandinavian forest.
Venison needs a deep sear to develop flavor, or it'll taste flat and gamey.
For the braise, I'd sauté onions, carrots, and celery until they were caramelized, then add tomato paste, more red wine, beef stock, and a handful of juniper berries.
I'd return the browned venison to the pot and let it simmer for two and a half hours, low and slow, until the meat was so tender it fell apart when I touched it.
The sauce would reduce and thicken into something dark and glossy, and I'd fish out the juniper berries before serving because eating them whole is unpleasant.
They're aromatic but bitter when bitten into whole.
One night I decided to serve the venison over ramen noodles instead of mashed potatoes, and it was one of those decisions that felt right the moment I tasted it.
I cooked the noodles, ladled the venison and sauce over them, and topped it with fresh thyme and roasted root vegetables.
The first bite was earthy and rich, with the venison adding that deep, wild flavor and the juniper providing subtle piney notes.
The noodles soaked up the sauce and turned glossy and flavorful, and every bite tasted like something you'd eat in a hunting lodge after a long day in the forest.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1.5 lbs venison shoulder or leg, cut into 2-inch chunks
- 1 cup red wine (for marinade)
- 1 cup red wine (for braising)
- 2 tablespoons juniper berries, lightly crushed (divided)
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef or game stock
- 2 sprigs fresh thyme (plus extra for garnish)
- 2 bay leaves
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- Roasted root vegetables (optional, for serving)
Preparation
- Place the venison chunks in a bowl or container. Pour 1 cup of red wine over the meat, add 1 tablespoon of crushed juniper berries, 2 smashed garlic cloves, and a sprig of thyme. Cover and refrigerate overnight (or at least 4 hours).
- Remove the venison from the marinade and pat completely dry with paper towels. Discard the marinade. Season the meat generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the venison chunks in batches, about 3-4 minutes per side, until deeply caramelized. Remove and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrots, and celery. Cook for 8-10 minutes until softened and starting to caramelize.
- Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens.
- Pour in 1 cup of red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Add the beef or game stock, remaining tablespoon of crushed juniper berries, thyme sprigs, and bay leaves. Stir to combine. Return the browned venison to the pot along with any accumulated juices.
- Bring to a boil, then reduce heat to very low. Cover and simmer gently for 2 to 2.5 hours, stirring occasionally, until the venison is fall-apart tender and the sauce has thickened. If the sauce gets too thick, add a splash of stock or water.
- Remove the thyme sprigs, bay leaves, and as many juniper berries as you can find. Taste and adjust seasoning with salt and black pepper as needed. The venison should be tender and the sauce rich and deeply flavored.
- While the venison finishes braising, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the braised venison and sauce generously over the noodles.
- Garnish with fresh thyme sprigs and roasted root vegetables if using. Serve immediately.