Nuge recipe

Bubble bean piranha a-la-Colorado moose

Excerpted from “Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish” by Ted Nugent (Regnery Publishing Inc.).

This is it, folks. The chow the whole world has been waitin’ for. Proven at the hands of the most voracious of camp hogs, this rib-stickin’ slop is the ultimate in hunt-camp fortification. Many a hearty hunter has maintained the killer instinct by gettin’ a bellyful of my primo-extremo brew, the primary mainstay at the Nugent Whackmaster Headquarters. First experimented with as early as 1968, the recipe has changed a little over the years but improved with the spirit of adventure.

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 large box pasta noodles (or sea shells)

1 pound ground venison (any)

1 side deer back strap

Cayenne pepper

Mrs. Dash seasoning

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