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.
he meat, so that the bologna is firm. Tie the two
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.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
ot use Velveeta for this recipe, it does not store well
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 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.
b>recipe comes from my Uncle and my brother who are avid Deer
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.
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.
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.
Grind bologna with a grinder or food processor.
Mix rest of ingredients with bologna.
Mix until well combined.
Cover and refrigerate.
Use about 1/3 cup of mix per sandwich.
This recipe will feed 15 hungry deer hunters.
If you have old deer it is recommended to keep
This recipe takes approximately 12 1/2
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
Toast english muffin.
Fry blogna in 1 tsp butter until brown, top with cheese. Set aside for cheese to melt.
Fry egg in 1 tsp butter until white is done but yolk is still runny.
Assemble by putting pickles on english muffin, cut bologna in half to fit muffin, put egg on top. Top with other half of muffin. Serve with spicy brown mustard on side.