Home Made Luncheon Loaf, aka Venison (Deer) Bologna

Venison Luncheon Loaf 

Home Made Luncheon Loaf, aka Balogna (Baloney)

My husband has started hunting for deer this year.  It was the next to the last day of bow hunting season, and he finally got one!  We were surprised how little meat a Missouri buck yields, but anything is a lot better than nothing.  We are very thankful he got the one, and we're hoping for another during rifle season.

That being said, I'm now in the mode of "venison" recipes -- recipes using this delightful deer meat that my hubby brought home.  We have some special friends who helped him butcher it, and they even ground some deer burger for us.  The meat is all natural, organic, clean, lean and fresh.  What's not to like?

While I was searching around for recipes the other day, I came across one that called itself Deer Bologna.  The instructions were a bit sketchy, and I had to change a lot of the ingredients; so here's my take on Venison Luncheon Loaf or Bologna.  I don't really think it tastes like bologna..  maybe more like salami?  My daughter thought it tasted like meatballs.  I used my lunch meat on whole grain bread with mayo, tomato slices and spinach leaves.  Fixed that way, to me it tasted like a BLT.  Whatever, it's good and hubby wants me to make it again :)

Some advantages to making home made lunch meat are:  There are no fillers or by-products, the meat is very fresh, there are no nitrates or other chemical additives, and it tastes great!  Oh, it's also, gluten free.

Note:  This doesn't have any preservatives in it, so treat it as you would any fresh meat -- keep it for no more than a week in the refrigerator.  Use it before then or freeze it.

Venison Luncheon Loaf 
Makes about 10 servings

In a mixing bowl with an electric mixer combine:

1 pound pork sausage (or other sausage, recipes here)
1 1/4 pounds ground deer (venison) or very lean ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Everything Seasoning (or a good seasoning salt)
1 teaspoon ground (dry) mustard
1/2 teaspoon paprika

Combine the meat and seasonings well.

Slowly add:

1 cup water

Mix for about two minutes or until the meat is uniform in texture.  Place the meat mixture into a quart zip-lock or in a well-sealed bowl over night, up to 24 hours.

When ready to bake the meat, pre-heat the oven to 350F. Form the meat into two loaves and place them on a rack in a baking pan.  

Bake them for about 1 hour 20 minutes, or until a meat thermometer tests at 160F to 165F.  

Allow the loaves to rest at least 10 minutes before slicing for oven fresh lunch meat.  Wrap and chill them for easier slicing and more of a "lunch meat" taste.

Enjoy!