Venison or Beef Bologna

Venison Or Beef Bologna Recipe

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Kim Schneider


This is another of our family recipes that has been handed down through the generations with pride. You can use either ground venison or beef. If you are senstive to salt you may want to reduce the quick tender a little.

★★★★★ 1 vote
12 Hr
4 Hr


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5 lb
ground venison or ground beef
1 Tbsp
black pepper
1/2 c
brown sugar
1/2 tsp
1 tsp
garlic powder
1 tsp
1/4 c
morton's quick tender

How to Make Venison or Beef Bologna


  • 1Mix meat and seasonings.
  • 2Divide in half.
  • 3Take one half and roll it tightly in plastic wrap. Place in loaf pan. Repeat with second half.
  • 4Put in fridge over night or at least 12 hours.
  • 5Remove plastic from each loaf pan and replace meat.
  • 6Bake on top rack at 200 degrees for 4 hours. Flip the meat over halfway through baking.
  • 7Cool and slice. I serve it with cheddar cheese and crackers. My cousins eat it on sandwiches, I think it is good either way.

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