Venison Bologna

Ingredients and Weight:

• Ground venison: 2 pounds
• Ground pork: 1 pound
• Fine-grained salt: 1 tablespoon
• Coarse-ground black pepper: 2 teaspoons
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Sugar: 1/2 teaspoon
• Vegetable oil: 1 tablespoon

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour (60 minutes)

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. In a large bowl, combine the venison, pork, salt, pepper, garlic powder, onion powder, oregano, basil, sugar, and vegetable oil.
2. Mix thoroughly until the ingredients are evenly distributed.
3. Transfer the mixture to a sausage stuffer fitted with a 3/4-inch diameter casing attachment.
4. Fill the casings with the deer bologna mixture, leaving a few inches of space at the ends.
5. Twist the ends of the casings and place the bologna on a baking sheet.
6. Bake at 250°F (120°C) for 1 hour, or until the internal temperature reaches 165°F (74°C).

Nutritional Information:

Per serving (100 grams):

• Calories: 260
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 1 gram

Dish Characteristics:

• Rich, savory flavor with hints of garlic, onion, and herbs
• Firm but tender texture
• Perfect for sandwiches, charcuterie boards, or as a snack

User Comments:

• "This venison bologna is absolutely delicious! It has a great balance of flavors and a perfect texture."
• "It's so easy to make and turns out perfectly every time."
• "I love that I can find all the ingredients easily at my local supermarket."

Special Precautions and Tips:

• Ensure that the deer bologna reaches an internal temperature of 165°F (74°C) to ensure safety.
• If you don't have a sausage stuffer, you can shape the deer bologna mixture into patties and pan-fry them.
• For a smokier flavor, you can smoke the deer bologna in a smoker for 2-3 hours.