Ingredients for Venison Bologna
- 2 lbs ground venison
- Morton Tender Quick Salt
- Vegetable Oil
- 1 tablespoon black pepper
- Garlic Salt
- Accent Seasoning
- 1 tablespoon liquid smoke
- Brown Sugar
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How to Make Venison Bologna
- In a large bowl, combine 2 lbs ground venison, 1 lb pork shoulder (ground), 2 cups finely chopped onion, 1 cup finely chopped celery, 2 tablespoons salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ground sage, 1/2 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper (optional).
- Gently mix all ingredients. Cover and refrigerate overnight (or for at least 8 hours) to allow flavors to meld.
- The next day, whisk together 1 tablespoon liquid smoke and 1/4 cup vegetable oil.
- Add the liquid smoke and oil mixture to the venison mixture. Mix thoroughly until evenly combined.
- Pack the mixture tightly into 9-10 empty pringle cans or similar sized tubular cans, leaving 1/2 inch of space at the top of each can.
- Bake uncovered in a preheated oven at 200°F (93°C) for 4 hours.
- Carefully remove cans from the oven. Let the bologna cool slightly in the cans before draining any excess liquid.
- Once cool enough to handle, remove bologna from cans. Wrap tightly in several layers of freezer paper.
- Freeze for at least 24 hours before slicing and enjoying.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
42g
Fat
142g
Carbs
4g
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