Best 3 Homemade Deer Venison Bologna Recipes
Homemade deer venison bologna is a delicious and versatile dish that can be enjoyed by hunters and non-hunters alike. If you are looking for a way to use up some venison or if you are looking for a healthier alternative to store-bought bologna, then you must try this recipe. Venison bologna is made from ground venison that is seasoned and stuffed into a casing. It can be smoked, cooked, or fried and is a great addition to any lunch or dinner menu.
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DEER BOLOGNA
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
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
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
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.
VENISON BOLOGNA
I'll be the first one to say so, 'cause I gotta be honest here, this stuff looks all nasty and funky,but I'll promise you it's GOOD! If yer going for looks and presentation just forget it.But if you want something that's so tasty you'll ruin yer diet in a heartbeat, here it is ya'll. Times are approx. Have a good day peeps.
Provided by Iowahorse
Categories Lunch/Snacks
Time P1DT4h
Yield 10 chubs
Number Of Ingredients 8
Steps:
- Mix all ingredients except liquid smoke and oil together.
- Let stand in refrigerator overnight.
- Next day, mix liquid smoke and oil together before adding to mixture.
- Mix every- thing thoroughly now.
- Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
- Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
- Drain; cool and wrap in many layers of freezer paper.
- Freeze.
Tips:
- Choose the right venison: Use venison from a healthy deer that has been properly field dressed and butchered. Avoid using meat from deer that have been shot with lead bullets, as the lead can contaminate the meat.
- Trim the venison: Remove any fat or sinew from the venison before grinding it. This will help to ensure that the bologna has a smooth texture.
- Use a fine grind: Grind the venison using a fine grind setting on your meat grinder. This will help to create a smooth, spreadable bologna.
- Season the venison: Season the ground venison with your favorite seasonings. Common seasonings for venison bologna include salt, pepper, garlic powder, onion powder, and sage.
- Add some fat: Adding some fat to the ground venison will help to keep the bologna moist and flavorful. You can use pork fat, beef fat, or even butter.
- Stuff the bologna casings: Stuff the seasoned venison into bologna casings using a sausage stuffer. Be sure to leave some room at the ends of the casings so that the bologna can expand during cooking.
- Smoke the bologna: Smoke the bologna in a smoker at a low temperature (around 150 degrees Fahrenheit) for several hours. This will help to give the bologna a delicious smoky flavor.
- Cook the bologna: After smoking, cook the bologna in a pot of boiling water for about 30 minutes. This will help to ensure that the bologna is cooked through.
Conclusion:
Homemade deer venison bologna is a delicious and versatile meat that can be enjoyed in a variety of ways. It can be sliced and served on sandwiches, added to soups and stews, or even used as a pizza topping. With a little time and effort, you can easily make your own deer venison bologna at home.
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