Best Ted Nugents Stuffed Venison Log Recipes

Ted Nugent's Venison Marinade image

Provided by HeidiSue

Categories Deer

Time 1h5m

Yield 2 1/2 quarts

Number Of Ingredients 14

1/3 cup olive oil
1/2 cup finely minced carrot
1/2 cup finely minced onion
1 1/2 tablespoons crushed garlic
1/2 cup finely minced shallot
1 tablespoon parsley
1 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
1 cup white vinegar
1 3/4 cups white wine
7 cups water
2 tablespoons whole black peppercorns
1/4 cup brown sugar

Steps:

Heat oil in saucepan and saute carrots and onions until just soft.
Add garlic and shallots and saute 1 minute - DO NOT BROWN!
Add all remaining ingredients and simmer for 30 minutes.
Strain and cool marinade before pouring over meat.
Place meat in a covered glass dish that allows the liquid to cover the entire piece of meat.
Marinate 7 to 8 hours.
Cook as desired.

Nutrition Facts : Calories 548.2, Fat 28.9, SaturatedFat 4, Sodium 57.2, Carbohydrate 39.2, Fiber 1.3, Sugar 25.6, Protein 1.8

Ted Nugent's Stuffed Venison Log image

Provided by SheCooksToConquer

Categories Deer

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground venison
1 medium onion, finely chopped
1 1/2 cups Quaker Oats
4 tablespoons steak sauce (I prefer A-1, your mileage may vary)
8 sliced honey-baked ham
1 lb mozzarella cheese, shredded

Steps:

Preheat oven to 350 degrees.
Mix venison, onion, oats, steak sauce, and salt and pepper to taste in a large mixing bowl, and shape into a loaf.
Lay baking foil down on a flat surface and flatten the loaf to about 12x14-inch (1/2-inch thick).
Lay ham on top to cover.
Sprinkle cheese over ham.
Roll into a log. Pinch the ends so the cheese doesn't leak out.
Wrap foil around loaf (be sure to wrap so you can easily unwrap it while still hot -- see below).
Bake at 350 for one hour.
Unwrap and continue to bake and brown for another 1/2 hour.

Nutrition Facts : Calories 549.9, Fat 29, SaturatedFat 15.3, Cholesterol 180.8, Sodium 588.9, Carbohydrate 17.1, Fiber 2.2, Sugar 1.9, Protein 53.1