Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Nuge's Stuffed Rolled Venison Log




Source of Recipe


Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish by Ted Nugent, Shemane Nugent


List of Ingredients




2 pounds ground venison
1 medium onion, chopped
1-1/2 cups Quaker Oats (uncooked)
4 tablespoons A-1 Sauce
8 slices boiled deli ham
1 pound shredded mozzarella cheese
Salt and pepper to taste


Recipe



Mix venison, onion, oats, A-1, salt and pepper; shape into a loaf. Spread aluminum foil on a flat surface and flatten loaf to approximately 12 x 14 x 1/2-inch thick. Lay slices of ham on top to cover entire surface. Cover with cheese. Roll up and pinch sides. Bake at 350 degrees F. for one hour covered with foil. Remove foil and cook an additional 30 minutes until brown on top.

Yield: 4 to 6 servings