Ted Nugents Venison Marinade Recipes

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

Ingredients

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

VENISON MARINADE

Venison Marinade image

Make and share this Venison Marinade recipe from Food.com.

Provided by Diana Adcock

Categories Weeknight

Time 2h5m

Yield 1 recipe

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup olive oil
1 medium onion, diced
5 cloves garlic, minced
1 teaspoon grated fresh ginger
10 juniper berries, crushed
1 teaspoon orange rind
1 teaspoon black pepper

Steps:

Whisk all ingredients together and marinate the steaks for 2 hours.
Grill to preference.

Nutrition Facts : Calories 1608.1, Fat 108.4, SaturatedFat 15, Sodium 8083.3, Carbohydrate 41.7, Fiber 4.2, Sugar 12, Protein 18

MARINATED VENISON STEAKS

Marinated Venison Steaks image

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

Steps:

Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

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

Ingredients

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.

VENISON MARINADE

Venison Marinade image

Make and share this Venison Marinade recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time 10m

Yield 1 marinade

Number Of Ingredients 7

Ingredients

1/2 cup peanut oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1/3 cup lemon juice
1/2 cup vinegar
5 cloves garlic, pressed

Steps:

Whisk together.

Nutrition Facts : Calories 1299.5, Fat 114.7, SaturatedFat 18.6, Sodium 12746.4, Carbohydrate 45.3, Fiber 5.7, Sugar 14.2, Protein 29.6

TED NUGENT'S STUFFED VENISON LOG

Ted Nugent's Stuffed Venison Log image

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

Provided by SheCooksToConquer

Categories Deer

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

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

VENISON SPEEDIE MARINADE

Venison Speedie Marinade image

This recipe will take that gamey taste out of the venison. Sure to please even that finicky venison eater.

Provided by eat to lose

Categories Deer

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup white vinegar
1 -2 cup oil
2 tablespoons parsley
2 tablespoons oregano
1 -2 teaspoon onion flakes
1 teaspoon salt
1 teaspoon pepper
2 tablespoons dried mint flakes
1/3 cup brown sugar
5 lbs venison (cubed, strips or steaks)

Steps:

Mix first nine ingredients together.
Pour over venison.
Marinate overnight.
Grill, Broil or Fry.

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