Web Results


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.


This recipe uses 25 pounds of meat. It can be a mixture of venison with 15 to 20% beef and pork if you want to add a little fat to your bologna. Grind the chilled venison through a 3/8 " plate. It grinds easier when just slightly frozen. Then add the beef and pork and grind again, this time through ...


This is special because this was my son Jeremy’s first deer that he shot. Today was the day we took the meat from the deer and made a big batch of deer bologna. The key to making world class deer bologna is having the right equipment which includes the casings, a meat grinder, meat mixer, and a sausage stuffer.


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.


Recipe for Quality Homemade Deer Bologna: For any avid hunter who has frozen deer meat and not sure what to do with it: this recipe is easy to follow and provides full lists of ingredients. This recipe can be done with or without a meat grinder! Be sure that you allow yourself two consecu...


Game On! Host Shawn Bailey shows you how to make venison bologna at home. It’s simple, easy, and delicious– plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe. There are 267 calories in 3 ounces of Deer Bologna. 82% fat, 5% carbs, 13%


Great recipe for Deer Bologna. I've changed a few things in this recipe to suit my needs. I hope who ever tries this recipe let's me know how they like it. I'll be doin another recipe in a bit but with bear meat and see how that turns out. Good eating!!


Of all the recipes I've worked on over the years I'd have to say I'm most proud of the Deer Bologna recipe I'm currently using. This is a sweet bologna with a bit of smoke flavor that I make from a 50/50 mix of venison and pork.


Homemade Bologna is thick, meaty, and full of deep flavors. No wonder your grandpa enjoyed it with a smear of mustard and a slab of cheese on homemade bread. Now you can enjoy it, too, and with none of the guilt for eating the fatty, flavorless stuff from the store. Homemade Bologna Recipe