Ted Nugents Venison Stroganoff Recipes

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.

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.

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.

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.

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.

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.

Steps:

• To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
• Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
• Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
• Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
• Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.

Steps:

• Cut the venison into strips or bite-sized pieces (your preference) and chop the onion (set the onion aside). Coat the venison in the flour and brown the venison in the pot with 2 tablespoons oil and the butter. Remove the venison from the pot and add in the remaining oil, the mushrooms and the chopped onion. Saute until soft. Add in the tomato paste, sour cream, beef broth and wine and stir to blend. Add the venison back to the pot, stir and simmer for about 5 minutes.
• Then, put the pot into the oven and bake at 375 degrees (fahrenheit) for about 1.5 hours. Remove and serve with the cooked egg noodles.
• Enjoy!

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.