Ted Nugents Stuffed Venison Log Recipes

TED NUGENT'S STUFFED VENISON LOG

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.

TED NUGENT'S VENISON MARINADE

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.

TED NUGENT'S VENISON STROGANOFF

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.