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Deer bologna

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sirjrc View Drop Down
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    Posted: 05 February 2013 at 12:50

I have several 5lb packs of deer bologna. The problem is I am getting sick of it!!!
The question I have is does anyone have a recipe that I can use this bologna in?

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 12:57
First of all, welcome to the group sirjrc. Why don't you head over to the Member Lounge and tell us a little about yourself.
 
As to your question, what have you been doing with it so far? That'll help us focus on some possibilities. 
 
Of course, you do know that venison bolgna is potentially toxic. Your best bet would be to send it down here for proper disposal. Wink
 
 
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sirjrc View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sirjrc Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 13:00
Lol. Just eating simple bologna sandwiches or maybe fry it.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 13:03
One possibility is to incorporate it into soups, the way you would other sausages.
 
For instance, you might dice it, fry it, and add it to a pumpkin or squash soup.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 13:07
Hi, sirjrc, and welcome to the FotW!

I was going to suggest a strategy similar to HistoricFoodie's idea - dice it up and incorporate it into dishes. I've done that a few times with salami and sausages, with great results.

Basically, I'd treat it just like any other sausage that can be used to provide meat and flavour to a lot of dishes. I can't think of any specific recipes, but if you browse around here, you are definitely bound to find a lot of them ~ Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2013 at 02:29
Is the bologna already sliced or in chubs?

If it's in chubs and you have a smoker, you can make an awesome "blooming" bologna. Apply little bit of rub and score it deeply, but not all the way through.
Go ahead...play with your food!
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sirjrc View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sirjrc Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2013 at 07:08
Oh, sorry hoser.
The bologna is in slices. Also thanks for the sugestions everyone. I would have never thought about cutting it up. thanks so much. maybe I will add it to my omelets???
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2013 at 08:10
Sounds like a good idea ~ basically, I think it would be good to use it just about anywhere you would use ham, sausage, bacon etc., when you add those to other dishes.
 
Give a few different things a try and see what happens!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2017 at 13:57
And, just a couple of days ago, I found this:

Quote Monkey Meat… it’s not what you think



Ingredients

1 lb. stick bologna, cut into cubes
5 to 6 baby dill pickles, drained
1/2 cup mayo, more if needed

Instructions

1.In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.

2.Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped. Add the dill pickles to the bologna along with the mayo. Stir to combine, keep chilled and spread on butter crackers or in-between to pieces of bread for a delicious sandwich!



https://www.iwashyoudry.com/monkey-meat/


We always did something very similar with roast beef and ham to make sandwich filling. A person can vary from it a bit and add a few ingredients (such as cheese, chopped hard-boiled egg etc), but it's really easy, no matter what.

We would always use a meat grinder, which would work just as well as the food processor; I also imagine that it would work great with nearly any other cooked or pre-cooked sausage.
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