Deer bologna
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3175
Printed Date: 26 March 2026 at 18:21
Topic: Deer bologna
Posted By: sirjrc
Subject: Deer bologna
Date Posted: 05 February 2013 at 12:50
|
I have several 5lb packs of deer bologna. The problem is I
am getting sick of it!!! |
Replies:
Posted By: HistoricFoodie
Date 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.
 |
Posted By: sirjrc
Date Posted: 05 February 2013 at 13:00
| Lol. Just eating simple bologna sandwiches or maybe fry it. |
Posted By: HistoricFoodie
Date Posted: 05 February 2013 at 13:03
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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.
|
Posted By: TasunkaWitko
Date 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 ~  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 06 February 2013 at 02:29
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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! |
Posted By: sirjrc
Date 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??? |
Posted By: TasunkaWitko
Date 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! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: TasunkaWitko
Date Posted: 02 November 2017 at 13:57
And, just a couple of days ago, I found this:
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. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
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