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Venison Bologna: A Taste of the Wild, Homemade

My grandfather, a seasoned hunter and an even more seasoned cook, used to say, “Waste not, want not.” And no part of the deer he brought home ever went to waste. One of his most ingenious creations was venison bologna. I remember the slightly smoky aroma that would permeate the entire house as it baked, a scent that promised simple, honest flavor. It wasn’t pretty – definitely not Instagram-worthy – but that homemade venison bologna was the most delicious thing I’d ever tasted. It was a taste of home, a taste of tradition, and a taste of resourcefulness that I carry with me to this day.

Recipe Overview

Prep Time: 24 hours, 30 minutes
Cook Time: 4 hours
Total Time: 28 hours, 30 minutes
Yields: Approximately 10 “chubs”
Dietary Type: High Protein

Ingredients

15 lbs ground venison
2/3 cup Morton Tender Quick salt
1/2 quart vegetable oil
7 1/2 teaspoons black pepper (1/2 teaspoon per pound of venison)
7 1/2 teaspoons garlic salt (1/2 teaspoon per pound of venison)
8 teaspoons Accent seasoning
1 1/2 teaspoons liquid smoke
1/2 cup brown sugar

Equipment Needed

Large Mixing Bowls
Refrigerator
9 or 10 Pringle cans (or similar sturdy tubular cans)
Oven
Freezer paper

Instructions

In a large mixing bowl, thoroughly combine the ground venison, Morton Tender Quick salt, black pepper, garlic salt, Accent seasoning, and brown sugar. Ensure the seasonings are evenly distributed throughout the meat.
Cover the bowl tightly and refrigerate the mixture for at least 24 hours. This allows the Morton Tender Quick salt to properly cure the meat, which is essential for safety and flavor development.
The next day, whisk together the vegetable oil and liquid smoke in a separate small bowl. This mixture will add moisture and a smoky depth to the bologna.
Pour the oil and liquid smoke mixture over the refrigerated venison mixture.
Using your hands or a sturdy spoon, mix everything together extremely well. Make sure the oil and liquid smoke are completely incorporated throughout the meat. Inadequate mixing can result in uneven flavor and texture.
Prepare your molds. Carefully clean and dry 9 or 10 Pringle cans (or similar sturdy tubular cans). Ensure they are free from any residue.
Pack the venison mixture tightly into the prepared cans, leaving approximately 1/2 inch of space at the top of each can. Packing the mixture firmly will prevent air pockets and ensure a consistent texture. Use your hands or the back of a spoon to press the meat down firmly.
Preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius).
Place the filled cans upright in the preheated oven, uncovered.
Bake the venison bologna for 4 hours. The low temperature and long cooking time ensure that the meat is thoroughly cooked and safe to eat.
After 4 hours, remove the cans from the oven.
Carefully drain any excess fat and liquid from each can. This can be done by inverting the cans over a bowl or by using a spoon to gently press out the liquid.
Allow the venison bologna to cool completely in the cans.
Once cooled, carefully remove the bologna from the cans. You may need to gently tap the bottom of the can to release it.
Wrap each chub of venison bologna in several layers of freezer paper, ensuring it’s tightly sealed to prevent freezer burn.
Freeze the wrapped venison bologna for long-term storage.

Expert Tips & Tricks

Salt is Key: Don’t skimp on the Morton Tender Quick salt. It’s crucial for curing the meat and preventing spoilage. Using regular salt will not have the same effect.
Flavor Boost: For a spicier kick, add a teaspoon or two of cayenne pepper to the mixture.
Casing Options: If you prefer a more traditional bologna shape, you can use fibrous sausage casings instead of cans. You’ll need a sausage stuffer for this method. Adjust cooking time based on casing size.
Fat Content: Venison is lean. If you prefer a richer bologna, add a small amount of ground pork (approximately 10% of the total weight) to the mixture.
Doneness Check: While a meat thermometer is difficult to use in this application, ensure the meat is thoroughly cooked by observing the color. The bologna should be uniformly brown throughout.

Serving & Storage Suggestions

Venison bologna is incredibly versatile. Slice it thinly for sandwiches, use it in charcuterie boards, or dice it and add it to omelets or scrambled eggs. Serve with your favorite condiments, such as mustard, mayonnaise, or relish.

Proper storage is essential. Once cooled and wrapped, the venison bologna can be stored in the freezer for up to 6 months. When ready to eat, thaw it in the refrigerator overnight. Once thawed, it should be consumed within 7-10 days. Sliced bologna should be stored in an airtight container in the refrigerator and consumed within 3-5 days. Do not leave venison bologna at room temperature for more than 2 hours.

Nutritional Information

(Estimated values per serving, based on 1/10th of the total recipe)

Nutrient	Amount per Serving	% Daily Value
Calories	1508 kcal	N/A
Total Fat	92.2 g	141%
Saturated Fat	28.6 g	142%
Cholesterol	544.8 mg	181%
Sodium	515.6 mg	21%
Total Carbohydrate	13.6 g	4%
Dietary Fiber	0.7 g	2%
Sugars	10.7 g	N/A
Protein	148.9 g	297%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it Up: Add red pepper flakes or a dash of hot sauce to the mixture for a fiery kick.
Smoked Paprika: Substitute some of the black pepper with smoked paprika for a deeper smoky flavor.
Venison and Beef Blend: For a slightly different flavor profile, try using a blend of venison and ground beef (e.g., 75% venison, 25% beef).
Herbs and Spices: Experiment with adding other herbs and spices, such as dried thyme, rosemary, or marjoram.
Sweetness Level: Adjust the amount of brown sugar to your liking. You can also use honey or maple syrup as a substitute.

FAQs (Frequently Asked Questions)

Q: Why is Morton Tender Quick salt used instead of regular salt?
A: Morton Tender Quick is a curing salt that contains sodium nitrite and sodium nitrate. These ingredients are essential for preserving the meat, preventing bacterial growth (like botulism), and giving the bologna its characteristic color and flavor. Regular salt will not provide these benefits.

Q: Can I use different types of cans?
A: Yes, you can use other sturdy, heat-safe tubular cans, but ensure they are thoroughly cleaned and free from any sharp edges. Pringle cans are a convenient and readily available option.

Q: How do I know when the bologna is fully cooked?
A: The bologna is fully cooked when it is firm to the touch and uniformly brown throughout. The long cooking time at a low temperature ensures thorough cooking.

Q: Can I reduce the amount of fat in the recipe?
A: While venison is naturally lean, the vegetable oil is added for moisture. Reducing the amount of oil may result in a drier bologna. Consider adding a small amount of ground pork instead to increase fat content naturally.

Q: What’s the best way to thaw the frozen bologna?
A: The safest and most recommended way to thaw frozen bologna is in the refrigerator overnight. Avoid thawing at room temperature, as this can increase the risk of bacterial growth.

Final Thoughts

Homemade venison bologna may not win any beauty contests, but its rich, smoky flavor and hearty texture make it a true comfort food. It’s a testament to resourcefulness and a delicious way to enjoy the bounty of the hunt. So, gather your ingredients, embrace the process, and prepare to be transported back to simpler times with every savory bite. Don’t be afraid to experiment with the seasonings and make it your own. And most importantly, share it with friends and family – they’ll thank you for it! Pair it with some sharp cheddar and your favorite crackers for an unforgettable snack.

Venison Bologna Recipe