• Pave of Roe Deer
  • Ramen Stock
  • 4 Eggs
  • 3 Cloves Garlic
  • 2 Shallots
  • Green Cabbage
  • Bunch of Spring Onions
  • Bunch of Coriander
  • 1 tsp Chilli Flakes
  • Rice Noodles
  • Splash of Rice Vinegar
  • Pine Nuts
  • Crispy shallots


Finely slice your Pave of Roe Deer.  Add four eggs to a pan of boiling water and boil for 7 minutes. 

Bring a pan of Ramen broth to a simmer.  Finely slice the garlic, shallots and coriander roots and add to the pan together with a tsp of chilli flakes.

Prepare a second pan with simmering water.   Finely slice the green cabbage and spring onion (retain some of the spring onion for dressing the dish) and simmer for 3 – 5 minutes until tender.

After 7 minutes remove the eggs from the pan and immediately chill in cold water.   Carefully peel the shells.

Drop the rice noodles into the pan and add just a splash of rice vinegar.

In your serving dishes layer the cooked cabbage and spring onion as a base and using tongs remove the noodles and layer on top.

Gently place the venison strips into the Ramen stock, take care to drop each slice individually so that they do not stick together.   They will cook very quickly – within 60 to 90 seconds.  Remove from the stock when cooked and place on top of the noodles.

Sprinkle with sliced spring onion and pine nuts, pour over the broth and nestle the eggs into the bowl.  Finish with a sprinkling of crispy shallots and you are ready to serve!