Best 2 Deer Bologna Recipes

**Discover the Enchanting World of Deer Bologna: A Culinary Journey Through History and Taste**

In the realm of culinary delights, there exists a hidden gem that has captivated taste buds for generations: deer bologna. This delectable meat, crafted from the finest deer meat, embarks on a journey through time and taste, intertwining history, culture, and tradition. As you delve into the world of deer bologna, you'll uncover a treasure trove of recipes that showcase its versatility and unique flavor profile. From classic preparations to innovative culinary creations, each recipe promises an unforgettable gastronomic experience. Whether you're a seasoned hunter seeking to transform your bounty into a culinary masterpiece or a curious foodie eager to explore new culinary horizons, deer bologna awaits your exploration. Its rich, gamey flavor, complemented by aromatic spices and tantalizing seasonings, promises to leave you craving more.

Here are our top 2 tried and tested recipes!

DEER BOLOGNA

Deer Bologna image

An easy and tasty recipe using 40 lbs. of ground deer meat.

Provided by jdwags

Categories Meat and Poultry Recipes Game Meats Venison

Time P1DT4h

Yield 160

Number Of Ingredients 11

Ingredients

2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
3 cups firmly packed brown sugar
2 tablespoons monosodium glutamate (MSG)
2 teaspoons ground mace
2 teaspoons mustard powder
6 tablespoons coarse ground black pepper
6 tablespoons crushed red pepper flakes
¼ cup garlic powder
40 pounds ground venison
16 fluid ounces liquid smoke
½ hank 1 1/2 to 1 3/4-inch beef rounds casings

Steps:

Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.
To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
Preheat oven to 225 degrees F (110 degrees C).
Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 4.6 g, Cholesterol 96.4 mg, Fat 5.5 g, Fiber 0.2 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 1491.3 mg, Sugar 4.1 g

HOMEMADE DEER (VENISON) BOLOGNA

Homemade Deer (Venison) Bologna image

This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. You can leave out the liquid smoke and use a maple breakfast sausage for a sweet taste. You can also use reagular beef hamburger instead of Venison if you wish. I dont like my bologna spicy hot so I dont add the red peppers. Also the only place I could find the Morton Tener Quick Salt is at my local Hardware store. I dont know why my grocery stores dont carry it.

Provided by Ctraugh

Categories Lunch/Snacks

Time P1DT3h45m

Yield 2 lbs

Number Of Ingredients 9

Ingredients

1 lb ground venison
1 lb ground pork (Sausage)
1 teaspoon black pepper
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons Morton Tender Quick salt
1/2 teaspoon mustard seeds
1 teaspoon red pepper
1/2 teaspoon liquid smoke

Steps:

Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.
Cover with 1 cup of water.
Put bowl in refrigerator for 24 hours.
It may get a brownish look to it but its ok.
Form into 2 rolls.
Preheat oven and bake at 350.
Bake on cake rack or cookie sheet so grease will drop off while baking.
Dont cover wihile Baking.
Bake for 1 hour to 1 hour 10 minutes.
Take out of oven and let cool.
They will look like little meatloafs but when they are cool they will cut just like bologna.
Instead of forming them with your hands into rolls you can put them into sausage casings. Then bake as directed.

Tips:

Choose the right venison: Use venison from a healthy, well-fed deer. The meat should be lean and have a mild flavor.
Grind the venison properly: Grind the venison using a coarse grind plate. This will help to keep the bologna moist and prevent it from becoming too dry.
Season the venison well: Use a variety of seasonings to flavor the bologna. Common seasonings include salt, pepper, garlic powder, onion powder, and paprika.
Add some fat: Adding some fat to the bologna will help to keep it moist and flavorful. Common fats used include beef fat, pork fat, or vegetable oil.
Stuff the bologna casings tightly: Stuff the bologna casings tightly to prevent air pockets. This will help to ensure that the bologna cooks evenly.
Smoke the bologna at a low temperature: Smoke the bologna at a low temperature (around 180-200°F) for several hours. This will help to develop the flavor and color of the bologna.
Let the bologna cool completely before serving: Let the bologna cool completely before slicing and serving. This will help to prevent the bologna from falling apart.

Conclusion:

Deer bologna is a delicious and versatile sausage that can be enjoyed in a variety of ways. It can be sliced and served on sandwiches, used in casseroles and soups, or even grilled or fried. If you're looking for a unique and flavorful way to enjoy venison, then deer bologna is definitely worth a try.