crock pot venison ramen
Jennifer Danella for Wide Open Spaces

Try This Easy and Comforting Venison Ramen Recipe

This isn't your dorm room ramen recipe.

Let's face it—ramen noodles may be a tasty meal, but they really aren't the healthiest. The seasoning packet has sky-high levels of sodium. The myriad of dehydrated herbs and veggies merely existing in the packets probably aren't doing you a whole lot of good either. But that doesn't mean you must stop eating these tasty and economically savvy noodles. A recent TikTok trend inspired me to try my hand at crafting a healthier but still simple spin on ramen. Enter the Crock Pot Venison Ramen.

Venison is a very healthy lean meat, making it the perfect addition to this recipe. However, if you don't have any venison on hand, you can also use elk or beef. Crock pots are the easiest way to prepare a meal. A lot of the prep work can be done ahead of time, and dinner will be ready to serve hours later. Start by browning the ground venison or beef in a skillet. After draining off the excess juice, stick it in your crock pot. Layer in the rest of your solid ingredients before finishing it off with your liquids. Pro tip: If you plan on taking this on a camping trip, you can brown the meat and chop all the veggies ahead of time, sticking them in your fridge for later. The sauce can also be made beforehand and stored in a jar.

Crock Pot Venison Ramen Recipe

Crock pot venison ramen, served in a bown with chop sticks.

Jennifer Danella


  • 1 pound ground venison (or elk or beef)
  • 1 cup matchstick carrots
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper, sliced
  • 2-3 large green onions, roughly chopped, plus more for serving
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger
  • ½ cup low-sodium soy sauce
  • 2 Tablespoons honey
  • 14.25 ounces chicken stock
  • 2 packs uncooked ramen noodles (seasoning packet discarded)

Recipe Directions

  1. Brown ground meat in a large skillet over medium heat.
  2. Once browned, drain any grease and place it into the bottom of your slow cooker.
  3. Add in carrots, mushrooms, bell peppers, green onions, ginger, and minced garlic.
  4. Then, pour in the chicken stock, soy sauce, and honey. Mix well until combined.
  5. Cover and cook on low for 4 hours.
  6. About half an hour before cooking, add uncooked noodles and stir so that they are covered in broth.
  7. Once the noodles are cooked, serve immediately, garnished with green onions.

READ MORE: Wild Game Recipe: Fresh Cranberry and Apple Crock Pot Venison Roast