Ted Nugents Venison Stroganoff Recipes

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FROM-SCRATCH VENISON STROGANOFF



From-Scratch Venison Stroganoff image

A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.

Provided by cybes

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h40m

Yield 8

Number Of Ingredients 11

2 pounds cubed lean venison
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 (8 ounce) package sliced mushrooms
1 onion, diced
1 (15 ounce) can tomato sauce
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
  • Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
  • Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g

TED NUGENT'S VENISON STROGANOFF



Ted Nugent's Venison Stroganoff image

Make and share this Ted Nugent's Venison Stroganoff recipe from Food.com.

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



Ted Nugent's Venison Marinade image

Make and share this Ted Nugent's Venison Marinade recipe from Food.com.

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

THICK AND RICH VENISON STROGANOFF



Thick and Rich Venison Stroganoff image

A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by grncreek

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h45m

Yield 8

Number Of Ingredients 19

1 (2 pound) venison roast, cut into 1/2-inch-thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
1 pinch salt
3 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
¾ cup water
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
¼ teaspoon red pepper flakes, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (3 ounce) package cream cheese, softened
salt and ground black pepper to taste

Steps:

  • Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
  • Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
  • Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
  • Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 9.5 g, Cholesterol 120.3 mg, Fat 19 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 9.6 g, Sodium 741.5 mg, Sugar 2.2 g

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