Best 3 Sweet Venison Bologna Recipes
Sweet venison bologna is a flavorful and versatile dish that can be enjoyed as a sandwich, appetizer, or main course. This unique combination of sweet and gamey flavors makes it a popular choice for those who enjoy venison or are looking for something different. Whether you are a seasoned cook or new to the kitchen, this article will provide you with the best recipes for making sweet venison bologna, along with helpful tips and tricks to ensure your dish turns out perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
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 that is fresh and from a healthy animal. Avoid venison that is gamey or has an off smell.
- Grind the venison finely. This will help to ensure that the bologna has a smooth texture.
- Use a variety of spices. This will give the bologna a complex flavor. Some good spices to use include garlic powder, onion powder, paprika, and black pepper.
- Add some sweetness. This will help to balance out the gaminess of the venison. You can use brown sugar, maple syrup, or molasses.
- Let the bologna cure. This will help to develop the flavor and texture of the bologna. You can cure the bologna in the refrigerator or in a smoker.
- Slice and enjoy! Once the bologna is cured, you can slice it and enjoy it on sandwiches, crackers, or as part of a charcuterie board.
Conclusion:
Sweet venison bologna is a delicious and easy-to-make snack or meal. It is a great way to use up leftover venison and can be enjoyed by people of all ages. With a little planning and effort, you can make sweet venison bologna that is sure to impress your friends and family.
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