Ted Nugents Venison Stroganoff Recipes

VENSION STROGANOFF WITH SPATZLE

Steps:

• I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
• Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
• To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
• Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
• Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
• Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.

VENISON STROGANOFF

Steps:

• 1. Brown onion in 2 tablespoons of the butter and remove from pan.
• 2. Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
• 3. Heat remaining butter in skillet.
• 4. Roll venison in flour and brown in heated butter.
• 5. Add enough water to the bouillon to make two total cups of liquid.
• 6. Add salt and bouillon-water mixture to the browned venison.
• 7. Cover and simmer for about one hour or until meat is tender.
• 8. Add mushrooms, cooked, onion, and sour cream.
• 9. Heat.
• 10. Serve over rice or egg noodles.

VENISON STROGANOFF

Steps:

• 1. How to make it In a large skillet pour about 3 tb olive oil(or your choice) heat up skillet, when hot toss in onions and garlic and saute in pan until lightly browned.
• 2. Pur water on to Boil for egg noodles and cook as directed! Once these are done add your ground venison chop your meat up into pieces as it cooks as chunky as you want it and cook until done, season this mixture with salt pepper and mustard powder
• 3. Next add in your can of cream of mushroom soup and stir to mix, let this simmer on low for about 10 more minutes stir occasionally. Remove from heat gently stir in sour cream and serve over cooked noodles

FROM-SCRATCH VENISON STROGANOFF

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.

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.

THICK AND RICH VENISON STROGANOFF

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.