Ted Nugents Venison Marinade Recipes

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.

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.

VENISON MARINADE

Steps:

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

VENISON MARINADE

Steps:

• Whisk together.

HEALTHY BEEF/VENISON MARINADE

Steps:

• Remove skin from three (medium to large) FRESH cloves of garlic. Either cut very finely or grate into a mixing bowl.
• Remove skin from about a 2 inch piece of FRESH ginger root. Use a fine shredder or grate into a mixing bowl.
• Add all liquid ingredients and mix with a whisk until evenly distributed.
• We found that the recipie works best when all ingredients are put in a 1 gallon zip lock freezer bag after mixing. Then, up to 2 pounds of meat can be added to the bag. Then the air should be squeezed out of the bag and it should be tightly sealed and immediately refrigerated. Every few hours, the bag can be lightly squeezed or inverted to ensure good mixing of the marinade with the meat.
• If the cut of meat is tender, allow meat to marinate for 2 to 4 hours.
• Most non-premium cuts of beef require 4-8 hours.
• Wild meats likely to have a more gamey taste should marinate for a full day.