Deer Bologna Recipes

HOMEMADE DEER (VENISON) BOLOGNA

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.

DEER BOLOGNA

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.

SMOKED BOLOGNA RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
• Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.
• In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.
• Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.
• Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.
• Thinly slice the bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!