Katie DeLorenzo talks about hunting elk on New Mexico public land in our Late Summer issue. Below is a recipe for your backcountry bounty.

Print Recipe

Wild Game Ramen

Equipment

  • Lightweight backpacking stove and fuel
  • Lightweight cook pot (if not using jet boil)
  • Long-handled spoon
  • 1/2 cup measuring cup
  • Reusable spork
  • Convertible cutting board/bowl

Ingredients

Bone Broth

  • 6 discs of wild game shanks 2 to 3 inches wide each. This requires 1 whole elk shank (the portion of each leg from the knee to the anklor 2 antelope or deer shanks.
  • 1 gallon cold water
  • 2 tablespoons apple cider vinegar
  • 1 large onion halved
  • 1 carrot chopped
  • 5 bay leaves
  • 2 whole garlic cloves
  • 1 bunch parsley
  • 2 tablespoons thyme
  • 1 tablespoon peppercorn
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1/2 lemon juiced

Ramen

  • 3 cups premade bone broth see above
  • 1 1/2 cups water
  • 1 teaspoon vinegar
  • 1 tablespoon butter
  • 1 package ramen noodles
  • 1 egg
  • 1/4 pound elk steak thinly sliced
  • 1 heaping tablespoon green onion chopped
  • Salt pepper, Sriracha, and soy sauce, to taste

Instructions

Prepare Shanks and Broth

  • Whole shanks can be sawed into pieces with either a hand saw or electric saw then rinsed. Place shank pieces flat on a covered baking sheet and drizzle with olive oil, sea salt, and fresh cracked pepper. Roast in a 400°F oven for 45 minutes. Add roasted shanks, water, and vinegar to a large pot. Simmer on the stovetop for for 2 hours. Add in onion, carrot, bay leaves, garlic, parsley, thyme, and peppercorns, and simmer for at least 12 hours.
  • Pour contents of pot into strainer, catching the liquid in a container and removing all of the solids. Add turmeric, cayenne, and lemon juice to the broth and season with salt and pepper.
  • Bonus: If you have dogs, they will love the leftover meat and bones.

Prepare Ramen

  • Pour 1.5 cups water into your jet boil or pot along with the vinegar. The water should be about 1.5 inches deep. Light the stove and turn the heat to the lowest level possible. Controlling the heat is key, as these stoves are made to rapidly boil liquid, and boiling will ruin your egg poaching ability. Crack the egg into your measuring cup and gently slip the egg into the water. After 4.5 minutes, or when egg is just set, use the long spoon to remove the egg from the water. You may have to skim the top of the water to remove foam before retrieving the egg. Set aside. Dump out the water and add butter to the pot or stove container. Add thinly sliced meat, season with salt and pepper, and cook on low to medium heat until meat is browned. Remove meat and set aside. Add the bone broth to the stove container or pot, and bring to a boil. Break up noodles so they fit in your jet boil or pot and add noodles and seasoning pack. Cook per package directions, using spork to stir the noodles. Pour the noodles and broth into the bowl and top with meat, poached egg, chopped green onions, Sriracha, and soy sauce.

Edible New Mexico
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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.