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.
Make deer burger into small patties; dredge in flour and salt and pepper.
Brown in oil on both sides of burgers.
In a small bowl, mix ketchup, water or broth and Tabasco; pour over the meat in skillet.
Simmer over medium to low heat for 30 minutes, turning once.
(Sauce should be thick when done.)
Prepare Spicy Seasoning Mix. Store in airtight
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
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.
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.
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
erbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
Slice sandwiches in half and place on plates.
Cucumber Salad.
In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar, olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
Garnish plates with a sliced Kosher Dill Pickle.
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.