We were pretty sure Quentin’s last deer would not fit in the freezer.
It was the third deer coming in the house in just a short period of time.
We do love our deer meat but can’t eat it up that fast!
So we decided to have the whole deer made into bologna minus the tenderloins.
And what a good decision it turned out to be!
It is very good. Nothing at all like store bought bologna. Of course store bought bologna isn’t made from deer. As far as we know anyhow.
Our favorite way to eat it is on crackers.
If one of the guys gets another deer I actually want to try making summer sausage using this recipe.
It doesn’t sound too hard. 🙂
EASY SUMMER SAUSAGE
3 lbs ground venison with no fat (deer, elk, antelope)
1 lb lean ground beef (or ground pork)
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons Liquid Smoke
3 tablespoons Tender Quick
Mix dry ingredients together in a small bowl. Add to the ground venison and ground beef and mix thoroughly. Form into 2-1/2 inch logs approximately 8 inches long and pack tightly. Wrap in aluminum foil and chill for 24 hours.
Take out of the refrigerator and piece several times through the foil. Bake on a broiler rack over a broiler pan at 325 degrees for 1-1/2 hours. Take the foil off and place back on rack to finish dripping. Rewrap and refrigerator or freeze.