Prepared pho on table

Wild Venison Pho

A true Vietnamese classic- garnished with Thai basil, bean sprouts, spicy chilli and eye fillet. Hints of cinnamon, ginger, cardamom and juniper berries are sure to keep you warm this winter.

Ingredients (serves eight)

2 Brown onions halved

90g Sliced ginger

1 Pinch of chili flake

2 Cinnamon sticks

5 Star anise

6 Cardamom pods

4 Black cardamom pods

1 tsp Coriander seed

1 tsp Allspice berries

1 tsp Juniper berries

4 Venison shanks

1 bag rice noodles

Salt to taste

1 Splash vegetable oil


Bean sprouts

Sliced spicy chilis and white onion in white vinegar

Thai basil

Sliced limes

1⁄2 eye filet thinly sliced

How to make it

  1. Heat a large frying pan to medium heat with vegetable oil
  2. Pat dry shanks
  3. Sear all sides of shanks until golden brown and remove
  4. In a large pot sear onions until blackened
  5. Add the rest of the spices and gently toast
  6. Deglaze with a cup of water and add shanks to pot
  7. Cover with water and simmer 4 to 5 hours until soft and flaky
  8. Remove shanks to cool and strain remaining liquid and reserve
  9. Boil rice noodles until soft
  10. Flake apart the shank meat set aside with other garnishes
  11. Pour boiling hot broth over noodles and meats
  12. Add remaining garnishes to taste

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