How to Cook Venison Dandan Noodles

Survival Basics

Dandan noodles have a cult following worldwide, and it’s easy to see why. These lush, spicy, meaty noodles, which originated as street food in ­China’s Sichuan province, combine a mouth-dizzying array of flavors. Chef Cory Bahr at Parish Restaurant in Monroe, La., is the source for this field-inspired variation, in which ground venison is dressed in a sweet-hot-sour-salty sauce before meeting a mouth-numbing chili oil. Bahr likes his noodles spicy—he’s a Louisianan, after all—but if you want to play it safe, use ¼ cup of the chili oil in step four. This is a great use for meat from an older deer, due to the riot of seasonings. Use any leftover chili oil as you would hot sauce. Added to eggs, it’ll wake you quicker than even the blackest coffee.

You Might Like

Articles You May Like

Three Things To Consider When Buying A Grill For Hunting Camp
Unbelievable! Build The Most Mysterious Water Slide To Swimming Pools
What Is The Issue With Gun Control?
3 Dry Fire Drills Enhanced By G-Sight ELMS
Galco Corvus Holster Fits Glock Pistols Fitted With Streamlight TLR-1

Leave a Reply

Your email address will not be published. Required fields are marked *