sketch of Bob above Ted Nugent's Venison recipe recipe.


2 green peppers
2 red peppers
1 large sweet onion
1 large white onion
1 bunch scallions
1 large bowl fresh mushrooms
1 whole clove garlic
1 lb ground venison
1 side deer backstrap
cayenne pepper
Mrs. Dash seasoning
wine vinegar
1/2 lb. butter
1/4 c. olive oil 1 large box pasta noodles (Creamettes or sea shells)

In a skillet, brown the ground meat. Dice all of the vegetables; add 1/2 to the browned meat. Boil the pasta and drain. Singe the backstrap in bite-size pieces in hot olive oil and wine vinegar. Squash and add the garlic to the browned meat and vegetables, stirring vigorously. Throw the whole load into a large pot on low heat including the remaining raw vegetables, still stirring. Add small amounts of water for desired consistency. Keep on lowest heat all day, refrigerate overnight, and reheat for days to come. It's the best when 2-3 days old. Serve venison on bread, mashed potatoes, rice or serve by itself.
(serves 5)

Ted Nugent's Venison recipe - Bubble Bean Piranh is published in our June, 1994 Menu Minder.