Best 8 Ted Nugents Venison Stroganoff Recipes

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Do you want to enjoy a delicious and satisfying meal that is easy to prepare, yet packed with flavor? If so, then you must try Ted Nugent's venison stroganoff recipe. This classic dish is sure to please even the most discerning palate, and it's surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can have an unforgettable dish that will leave you wanting more.

Here are our top 8 tried and tested recipes!

VENSION STROGANOFF WITH SPATZLE



Vension Stroganoff with Spatzle image

My version of venison stroganoff relies good, fresh mushrooms, shallots, a splash of Madeira wine, and both fresh dill and a rarer ingredient, dill pollen, which you can omit if you can't find it. As for the dairy, butter is the fat and sour cream is the sauce. Can you loosen it with some heavy cream? You bet. Sometimes I do, sometimes I don't. I did not in the photo.

Provided by Hank Shaw

Categories     Main Course

Time 35m

Number Of Ingredients 19

4 tablespoons butter
1 1/2 pounds venison backstrap, (in one piece)
2 large shallots, (minced)
2 garlic cloves, (minced)
1/4 pound sliced cremini or button mushrooms
1/4 pound sliced shiitake mushrooms
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh dill
1/4 cup Madeira wine or sherry
1 cup sour cream, at room temperature
Dill pollen to garnish ((optional))
Heavy cream, (optional (to loosen sauce))
2 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon black or white pepper
1 to 2 teaspoons salt
1 egg, (lightly beaten)
1/2 cup sour cream
Up to 3/4 cup heavy cream

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.

Nutrition Facts : Calories 806 kcal, Carbohydrate 57 g, Protein 63 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 290 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

VENISON STROGANOFF



Venison Stroganoff image

This is an easy and very good recipe that my family loves, cooked with venison.

Provided by Cathy

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 45m

Yield 4

Number Of Ingredients 7

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Steps:

  • Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 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.

BEEF OR VENISON STROGANOFF



Beef or Venison Stroganoff image

This was originally called "freezer stroganoff" on a recipe card, but it never makes it to the freezer! If you want to do OAMC with this, just stop before adding the milk and sour cream and freeze up to four months.

Provided by Kaarin

Categories     Deer

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs beef steaks or 2 lbs venison steak, 1/2 inch thick
1/2 lb fresh mushrooms, coarsely chopped
2 medium onions, halved and sliced
2 garlic cloves, minced
1/4 cup butter
1 1/2 cups water
2 teaspoons instant beef bouillon or 2 beef bouillon cubes
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup water
1/4 cup flour
1 cup milk
1 1/2 cups sour cream

Steps:

  • Cut steak into 1/2 inch wide strips about 1 1/2 inches long.
  • Saute mushrooms, onion and garlic in butter in a large skillet until tender, not brown. Remove from pan.
  • Brown steak in the same pan.
  • Mix the water, bouillon, salt, worcestershire and paprika; add to skillet and heat to boiling.
  • Cover and simmer 5 minutes.
  • Mix the water and flour until smooth. Stir into the skillet. Add the vegetables and cook 1 minute, stirring constantly.
  • Add the milk and sour cream to the skillet and heat, stirring smooth. Do not boil.
  • We serve over mashed potatoes or egg noodles.

Nutrition Facts : Calories 454, Fat 34.5, SaturatedFat 17.3, Cholesterol 114.5, Sodium 447.1, Carbohydrate 10.4, Fiber 0.8, Sugar 1.8, Protein 25.6

SLOW COOKER VENISON STROGANOFF



Slow Cooker Venison Stroganoff image

My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.

Provided by Angie Fuller

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 9h

Yield 6

Number Of Ingredients 9

1 tablespoon canola oil
1 ½ pounds venison stew meat, cut into 1 inch cubes
1 bay leaf
1 small onion, thinly sliced
1 (8 ounce) jar sliced mushrooms, drained
2 (14 ounce) cans low-sodium beef broth
Salt and pepper to taste
½ (16 ounce) package whole wheat noodles
1 (8 ounce) container sour cream

Steps:

  • Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
  • Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
  • Set slow cooker on Low, and cook for 8 to 10 hours.
  • Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 33.6 g, Cholesterol 113.1 mg, Fat 14.5 g, Fiber 5.9 g, Protein 36.3 g, SaturatedFat 6.5 g, Sodium 281.8 mg, Sugar 3.2 g

VENISON (OR BEEF ) MUSHROOM STROGANOFF



Venison (Or Beef ) Mushroom Stroganoff image

Make and share this Venison (Or Beef ) Mushroom Stroganoff recipe from Food.com.

Provided by Sharon123

Categories     Deer

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 16

1 1/2 lbs venison or 1 1/2 lbs beef, cubed
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 teaspoon celery seed
1/4 cup corn oil (or olive)
2 tablespoons butter or 2 tablespoons margarine
1/3 cup yellow onion, chopped
3 cups beef or 3 cups chicken bouillon
1 teaspoon soy sauce
1/4 cup cooking sherry
1/2 teaspoon crushed rosemary
12 large mushrooms, sliced
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces sour cream
1 (12 ounce) package egg noodles (or 16-oz. pkg.)

Steps:

  • Mix flour, salt, lemon pepper, and celery seed in bowl.
  • Add cubed meat and knead meat into flour mixture.
  • Heat corn oil and one tbsp butter in a skillet over medium heat.
  • Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
  • When meat is almost brown on remaining side, pour chopped onions over meat.
  • Cover five minutes, then mix with a wooden spoon.
  • Add one cup beef (or chicken) bouillon and soy sauce to meat.
  • Simmer 15 minutes on low heat, stirring occasionally.
  • Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
  • Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
  • Stir occasionally.
  • Don't be in a hurry, as cooking time affects the tenderness of the meat.
  • When done, the meat should be covered with a thick, brown gravy.
  • Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
  • Heat to simmer.
  • Add fresh, sliced mushrooms and simmer five minutes.
  • Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
  • Add mushroom soup to steamed mushrooms.
  • Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
  • Finally, fold the meat mixture into the mushroom mixture.
  • Simmer an additional 5 minutes, stirring occasionally.
  • Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
  • Enjoy!
  • (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).

Nutrition Facts : Calories 4369, Fat 328.6, SaturatedFat 131.9, Cholesterol 857.6, Sodium 2295.3, Carbohydrate 179, Fiber 8.8, Sugar 14.8, Protein 143.6

VENISON STROGANOFF



Venison Stroganoff image

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

Provided by Miss Erin C.

Categories     Deer

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs venison, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced onion
1 cup sliced fresh mushrooms
3 -5 tablespoons butter
2 tablespoons flour
2 cups beef broth
3 -4 tablespoons sherry wine
2 tablespoons tomato paste
1 teaspoon dry mustard
2/3 cup sour cream
cooked rice or cooked potato

Steps:

  • Season venison with salt and pepper, refrigerate for 2 hours.
  • In a large skillet, saute onion and mushrooms in butter until tender.
  • Remove from skillet and set aside.
  • In the same skillet, brown venison, adding more butter if necessary.
  • Remove meat and stir in flour.
  • Gradually add broth, stirring constantly.
  • Stir in sherry, tomato paste and mustard to make a smooth gravy.
  • Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
  • Just before serving, stir in sour cream and heat until bubbly.
  • Serve over hot noodles, rice or potatoes.

BEST VENISON STROGANOFF EVER



Best Venison Stroganoff Ever image

This recipe came from my mom. I live in the South, where friends and family deer hunt on a regular basis. This is just something different to do with deer meat besides plain old steak or deerburgers.

Provided by ckmclements

Categories     Deer

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs venison steak
4 tablespoons butter
1/2 cup mushroom
1/2 cup tomato sauce
1 garlic clove, crushed
2 teaspoons salt
1 teaspoon pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream

Steps:

  • Cut meat into 3/4 inch cubes, brown in butter, and add tomato sauce and mushrooms.
  • Cover and simmer 30 minutes.
  • Add other ingredients, stir together, and simmer one hour. Extra liquid may be added to thin the consistency, if desired. Serve over rice.

Nutrition Facts : Calories 638.1, Fat 38, SaturatedFat 19, Cholesterol 248.8, Sodium 2512.8, Carbohydrate 15.6, Fiber 0.7, Sugar 3.7, Protein 57.2

Tips:

  • For the best venison stroganoff, use fresh, high-quality venison. If you don't have access to fresh venison, you can use frozen venison that has been thawed in the refrigerator overnight.
  • To tenderize the venison, marinate it in a mixture of red wine, Worcestershire sauce, garlic, and onion for at least 30 minutes before cooking. This will help to break down the tough fibers in the meat and make it more tender.
  • Be sure to cook the venison until it is cooked through, but not overcooked. Overcooked venison will be tough and chewy. You can check the doneness of the venison by inserting a meat thermometer into the thickest part of the meat. The internal temperature should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Use a good quality sour cream for the stroganoff sauce. This will help to give the sauce a rich, creamy flavor.
  • Serve the venison stroganoff over egg noodles, mashed potatoes, or rice. You can also serve it with a side of vegetables, such as asparagus, broccoli, or carrots.

Conclusion:

Venison stroganoff is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make a venison stroganoff that is sure to impress your family and friends.

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