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.
Check out the recipes below so you can choose the best recipe for yourself!
FROM-SCRATCH VENISON STROGANOFF
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.
Provided by cybes
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g
TED NUGENT'S VENISON STROGANOFF
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
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 VENISON MARINADE
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
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
THICK AND RICH VENISON STROGANOFF
A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by grncreek
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h45m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 9.5 g, Cholesterol 120.3 mg, Fat 19 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 9.6 g, Sodium 741.5 mg, Sugar 2.2 g
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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