Grind
meat once.
Place meat into wooden tub.\tAdd all dry ingredients;
mix well.
Add syrup and liquid smoke.
Mix well. Grind
again.
Stuff
meat\tinto
casings and tie shut. Bake 5 hours in 200\u00b0 oven and turn every 1/2 hour.
Or bake 3 hours in 225\u00b0oven and turn every 1/2 hour.
Bologna is not as dry at
225\u00b0. Casings
can
be made from old material to size desired.
Mix deer and pork meats together.
Mix all dry ingredients together, then add to meat mixture.
Add liquid smoke.
Mix well. Roll into loaves and cover.
Refrigerate for 24 hours.
Bake at 250\u00b0 for 2 hours.
Freeze loaves if not used right away.
Unthaw and slice.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
he meat, so that the bologna is firm. Tie the two
nd Sweet Potatoes are the Best vegetables to use that I
Mix together real good.
Put in refrigerator overnight.
Next day, make out rolls on counter top (12 inches long).
Use cookie sheets and bake at 325\u00b0 for about 2 hours, turning often.
Wrap in foil while warm.
Keep in refrigerator or freezer.
Can also use this recipe for deer jerky.
ot use Velveeta for this recipe, it does not store well
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
Flour deer after salting and
peppering.<
Preheat oven to 375\u00b0F.
Combine potato and bologna in a shallow 6 cup casserole dish.
Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
Add peas and cook 1 minute; stir in cheese.
Remove from heat and pour over bologna and potatoes.
Bake at 375 F for 30 minute or until hot and bubbly.
(You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).
Mix the milk, cream cheese, horseradish and mayonnaise together.
Layer your bologna as follows; 1 slice of bologna-spread with cheese mixture then 1 slice of bologna.
Keeping this up until the cream cheese mixture is all used up ending with a slice of bologna.
Wrap with waxed paper and refrigerate until well chilled.
Cut in small wedge shapes and serve.
you can use other meats with this mixture.
Mix the ingredients until very well blended.
Refrigerate 24 hours.
Stuff
and\tbake 4 hours at 200\u00b0, turning every 1/2 hour. I make bags out of white material approximately 3 x 14-inches. Will make 4 or 5.
Grind meat 3 times. Mix all ingredients together and place into casings. Smoke until it turns orange, cook in water until almost boiling, smoke again about 2 hours.
Mix well.
Make into oblong rolls.
Wrap in Saran Wrap or waxed paper.
Refrigerate for 24 hours.
Remove paper.
Put on cookie sheet.
Bake at 225\u00b0 for 3 hours.
Deer ham slices best when thawed only until ice frozen in middle of meat.
Mix all marinade ingredients together in a bowl separate from meat.
Add more of less of any ingredients to your taste.
Add cayenne lightly.
Pour over sliced deer and marinate in refrigerator for 12 hours.
Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150\u00b0 for 12 hours or until dried out.
Mix all ingredients well and shape into 3 or 4 rolls.
Place on foil covered cookie sheet and cover with wax paper. Refrigerate for 3 days.
Bake at 350\u00b0 for 1 hour, turning after 40 minutes of baking time.
Mix all ingredients thoroughly in meat.
From into 3 rolls. Wrap in plastic wrap.
Refrigerate for 24 hours.
Put on rack and bake 55 minutes in 300\u00b0 oven.
Turn every 20 minutes while baking.
Take your favorite holiday cookie cutters (metal works the best) and cut out shapes from bread, bologna and cheese.
Make into sandwiches.
Saute green pepper and onion in butter with seasonings of choice.
Remove to a plate.
Fry bologna in the greased pan to brown on both sides.
Add cheese to top if you want it.
Put mustard on prepared bun.
Add bologna.
Top with green peppers and onions.