Best Ted Nugents Stuffed Venison Log Recipes

Ted Nugent's Venison Stroganoff image

Provided by HeidiSue

Categories Deer

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs venison steak, fat trimmed and cut into thin strips
3 tablespoons butter (or more)
8 ounces fresh mushrooms, sliced
1/3 cup cooking sherry
1/3 cup water
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
1 dash garlic salt
1 dash curry powder
1 beef bouillon cube
1 cup sour cream

Steps:

Add butter to a largeskillet and brown the venison and mushrooms quickly.
Stir in sherry and water.
Add the onion soup mix, garlic salt, curry powder and bouillon cube.
Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
Just before serving add sour cream, heat through and serve.
Serve it over rice or egg noodles.

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