Venison or Beef Bologna

Venison Or Beef Bologna

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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


  • 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


  1. Mix meat and seasonings.
  2. Divide in half.
  3. Take one half and roll it tightly in plastic wrap. Place in loaf pan. Repeat with second half.
  4. Put in fridge over night or at least 12 hours.
  5. Remove plastic from each loaf pan and replace meat.
  6. Bake on top rack at 200 degrees for 4 hours. Flip the meat over halfway through baking.
  7. Cool 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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About Venison or Beef Bologna

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