Cervena Hot & Sour Soup with Rice Vermicelli

Serves 6 as a light summer appetizer

 Metric  Imperial 

Cervena

In a mixing bowl combine the brown sugar and salt. Stir to mix well.

Place the venison in the mixing bowl and toss to evenly coat the meat with the sugar salt mixture.

Refrigerate for 2 hours.

After 2 hours remove from the refrigerator and wipe away any excess moisture.

Place a sauté pan over high heat and add the oil. When the pan is hot, add the venison.

Allow the venison to caramelize on one side before turning it. This will keep the pan hot and allow the meat to cook faster.

Cook the meat to rare (the meat will cook slightly later in the broth).

Remove the venison from the pan and rest it at room temperature for about 20 minutes.

After 20 minutes, slice the venison as thin as possible, placing a ring of slices around the bottom of the soup bowl.

In a mixing bowl combine the brown sugar and salt. Stir to mix well.

Place the venison in the mixing bowl and toss to evenly coat the meat with the sugar salt mixture.

Refrigerate for 2 hours.

After 2 hours remove from the refrigerator and wipe away any excess moisture.

Place a sauté pan over high heat and add the oil. When the pan is hot, add the venison.

Allow the venison to caramelize on one side before turning it. This will keep the pan hot and allow the meat to cook faster.

Cook the meat to rare (the meat will cook slightly later in the broth).

Remove the venison from the pan and rest it at room temperature for about 20 minutes.

After 20 minutes, slice the venison as thin as possible, placing a ring of slices around the bottom of the soup bowl.

Rice Vermicelli

Soak the rice vermicelli in warm water for 15 minutes.

Drain the noodles, rinse with cold running water.

Place in a bowl and toss with 1 tablespoon sesame oil.

Soak the rice vermicelli in warm water for 15 minutes.

Drain the noodles, rinse with cold running water.

Place in a bowl and toss with 1 tablespoon sesame oil.

Hot & Sour Soup

Combine all of the ingredients in a pot and bring to a boil. Reduce the heat and simmer and cook for a further 15 minutes.

Combine all of the ingredients in a pot and bring to a boil. Reduce the heat and simmer and cook for a further 15 minutes.

Garnish

In a mixing bowl combine the rice vermicelli with all of the garnish ingredients, mixing them to completely combine.

Place a mound of the noodle mixture in the center of each soup bowl, making sure that venison can be seen around the edges.

Reheat the soup and place it into a French press.

Place the bowls in front of each guest. Push the plunger down on the French press and pour the hot and sour broth into each bowl.

Enjoy!

In a mixing bowl combine the rice vermicelli with all of the garnish ingredients, mixing them to completely combine.

Place a mound of the noodle mixture in the center of each soup bowl, making sure that venison can be seen around the edges.

Reheat the soup and place it into a French press.

Place the bowls in front of each guest. Push the plunger down on the French press and pour the hot and sour broth into each bowl.

Enjoy!

Cervena Hot & Sour Soup with Rice Vermicelli

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Cervena

680 grams Cervena loin

2 teaspoons brown sugar

2 teaspoons Maldon salt

1 Tablespoon light olive oil

 

1.5lbs Cervena loin

2 teaspoons brown sugar

2 teaspoons Maldon salt

1 Tablespoon light olive oil

 

Garnish

15 shitake mushrooms, cut into slivers and quickly cooked

2 spring onions -thinly sliced and soaked in cold water (this will give them a mild taste and keep them crunchy)

Chopped chives

Basil leaves, torn

15 shitake mushrooms, cut into slivers and quickly cooked

2 spring onions -thinly sliced and soaked in cold water (this will give them a mild taste and keep them crunchy)

Chopped chives

Basil leaves, torn

Rice Vermicelli

170 grams dried rice vermicelli

1 Tablespoon sesame oil

 

6 ounces dried rice vermicelli

1 Tablespoon sesame oil

 

Hot & Sour Soup

4 cups chicken consume

1 stalk lemongrass

2 lime leaves, torn

2 star anise

2 sticks cinnamon

3 Tablespoons tamarind water

2 Thai birds eye chili, cut in half

2-3 Tablespoons soy sauce (depending on how salty the chicken stock is)

2 grilled spring onions

1 tomato cut in half

2 dried shitake mushrooms

5 cm X 5 cm piece of kombu

4 cups chicken consume

1 stalk lemongrass

2 lime leaves, torn

2 star anise

2 sticks cinnamon

3 Tablespoons tamarind water

2 Thai birds eye chili, cut in half

2-3 Tablespoons soy sauce (depending on how salty the chicken stock is)

2 grilled spring onions

1 tomato cut in half

2 dried shitake mushrooms

2 inch X 2 inch piece of kombu