- Yield: 1 or 2 bologna's
- Prep Time: 24 to 48 hours sitting in fridge before baking minutes
- Cook Time: 2 hours and 30 minutes
- Serving: Family
MOOSE BOLOGNA
Hi and welcome to our website!
Thank you for stopping by and I hope you are interested in knowing how to make this tasty and old time recipe for MOOSE BOLOGNA.....If so we have two recipes here for you to enjoy.....one by me for the smaller recipe with ground pork meat included to make this already tasty recipe into a mixed flavour to add some oil to the dry moose meat.
So if this recipe interests you make yourself a cup of tea and sit back and enjoy our short video tutorial....
For those of you that don't know what MOOSE MEAT is like I will talk a little about that......its a dark and dry type of meat. It can be cooked and eaten on its own and flavoured with some seasonings to take that game taste of the meat or you can include another type of meat or suet to help build those flavours naturally......
As you can see having the ground pork meat and mixing it with the dark ground moose meat will make this moose bologna a meal to sing about.
Now! Don't get me wrong having the moose bologna made with only moose meat will be lovely and seasoned with the ingredient listed below will taste great.....but having that small amount of ground pork to brighten those flavours makes this recipe even better.
These are more of the ingredients we have in this tasty moose bologna recipe, we also have the original recipe for two bologna's and only made with ground moose meat available in the method part of our recipe.
See below!
If you can mix all the ingredients with a mixer with a grinding gadget to blend all ingredients together well that will be great.....but if you don't own a mixer use your hand and wooden spoon. Blend ground moose meat and ground pork in with all the ingredients and mixing well to blend the meats.
After you place the moose and pork meat mixture on one piece of clear wrap, shape into a log and fold one side over bologna log and then the other side. Do this again with one more piece of clear wrap, placing the fold side down on the second piece of clear wrap and fold again. leaving the extra clear wrap thats on each side out and roll the moose bologna outward to tighten clear wrap and shape the bologna log.......SEE VIDEO FOR MORE DETAILS!
Please continue on to our recipe and more details, pictures and stories about this homemade tasty moose bologna, also I will share a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- Ground moose meat - 1 pound
- Ground pork meat - ½ pound or use all moose meat
- Cold water - ½ cup
- Sea salt - 1 tsp
- Raw organic sugar - 1 tsp or cane sugar, or light brown sugar
- Natural liquid smoke - ½ tsp
- Fresh garlic - 1 tbsp minced or 3 cloves
- White onion - 1 tbsp minced, or ¼ onion grated
Instructions
Method:
In a bowl to your mixer with hook or grinder attachment, add garlic, onion, sugar and sea salt. Mix together until chopped in small pieces.
Then add ground moose meat and ground pork meat, pulse the meat through add water and natural liquid smoke and continue mixing until all ingredients are mixed well together.
If mixture is to soft place in the fridge or freezer for 15 minutes to cool it down, if not continue to next step.
You will need two pieces or more of clear wrap, place one piece on counter and add all meat mixture and form into a small log. Then fold the clear wrap over and around leaving the end hanging out.
Take one more pieces of clear wrap and fold with the join side down and roll the same. Then hold the end pieces and roll forward to tighten the moose bologna and make sure all air is removed by pinching the meat where the air bubble is. ( See video for more details! )
Then put moose bologna in fridge to marinate for 24 to 48 hours depending on you, then remove from fridge and remove plastic and place moose bologna on a pan with a sheet of parchment paper.
Pre-heat oven to 325ºF and place moose bologna in oven and cook for 15 minutes on one side, then turn moose bologna over and cook for 15 minutes on other side at 325ºF.
After the timer rings change the TEMPERATURE to 225ºF and bake moose bologna for 1 hour and 45 minutes. If you make a bigger moose bologna it may need more cooking time……When moose bologna is cooked remove from oven and place on a cooling rack to come to room temperature before cutting, then wrap. Put date on moose bologna and keep in fridge for 3 days after freeze in slices to continue eating until gone.
Please note: If you don’t have access to moose meat, use ground beef and ground pork or ground meat of choice to make a tasty bologna.
Bonita’s Tips: Using a mixer with grinding attachment will combined the ingredients well and the texture will be at the right texture.
You can mix by hand and wooden spoon to mix all ingredients, but grind or grate onion and garlic….. see video for more detail. www.bonitaskitchen.com
Original Full recipe for two bologna's:
This recipe is by a 80 year + old timer he has been making moose bologna for himself and his family ever since he can remember. He said he got the recipe from his mom and knows how to do it because he would often help her in the kitchen. While he didn't want to take credit for the recipe, he was happy to share it with me and was excited to hear his moose bologna recipe would be making it's way to the internet. See recipe below!
3 pounds ground moose meat 1 cup ice-cold water
1 tbsp sea salt
1 Tbsp raw organic sugar 1 Tsp natural liquid smoke
2 Tbsp minced organic garlic 2 Tbsp minced white onion
INSTRUCTIONS
STEP ONE:
In a big bowl mix together all the ingredients
STEP TWO:
Put all the ingredients into the freezer for 15 min to make them super cold without letting them actually freeze
STEP THREE:
Take out the cold mush out of the freezer and roll it into two equally sized logs
STEP FOUR:
Wrap up each log tightly in plastic wrap and tie each end tightly so that it looks like a giant thick sausage.
STEP FIVE:
Put the logs into the refrigerator and leave them there to settle for 24 to 48 hours
STEP SIX:
Fire up the oven to 325°F
STEP SEVEN:
Take the logs of cold compressed moose meat out of the refrigerator, remove the plastic wrap, and put them on a baking sheet inside the oven.
STEP EIGHT:
Bake the moose bologna for 30 min, flipping the moose bologna rolls halfway through to ensure they cook evenly
STEP NINE:
After 30 min, turn down the oven to 225° F and bake for an additional 1 hour and 45 min.
STEP TEN:
Remove from the oven, let it chill to room temperature, and then store in the refrigerator for a max of three days before freezing what you have not consumed.
To cut the moose bologna, use a sharp knife and be sure the moose bologna has chilled in the refrigerator for at least 30 min before slicing to make slicing the moose bologna easier.
I hope you enjoy this moose bologna recipe as much as I do. If you have any modifications or ideas to make this even better let me know. This 50+-year-old moose meat bologna recipe has been serving locals here on Newfoundland for quite some time now, and as far as I can tell, most enjoy a second helping every time we fry some up on the wood stove at the cabin.
To understand the existence of Moose Bologna you first have to understand the relationship Newfoundland and Labrador has with bologna in general. Many Newfoundlander’s and Labradorians love bolognas, and you can’t really blame them for enjoying these salty fried up slabs of meat, especially when prepared in the ambiance of a wood stove at a cabin during a snowstorm surrounded by musically gifted friends.
Having the moose bologna resting in the fridge for 24 to 48 hours builds those flavours from the ingredients mixed in with the two types of ground meat, it also firms up the bologna log to slow bake.
Pre-heat over to 325ºF and put the moose bologna in oven and bake 15 minutes one side and flip over then 15 minutes on the other side. Then reduce heat to 225ºF and bake for 1 hour and 45 minutes, depending on your oven and the size of the moose bologna log.
When baked remove from oven and let cool to room temperature and then its easier to cut a slice off. But if you are like me you can’t wait just slice a piece off…..also cutting shavings of moose bologna off the side to make a donair and frying it and topping it with cheese to make a sandwich or wrap is so good!
Homemade moose bologna and a hot cup of tea!
A basket with a tasty moose bologna donair sandwich and a plate of baked beans, sunny side up egg, marmalade toast and moose bologna……Mmmmmm
Please thank your friend for sharing his recipe. I am glad that it was not lost forever. Can’t wait to try it.
Yes Mary I will I’m so glad you enjoyed our NEW recipe and its fun to get old recipes that got the simples of ingredients for sure. Enjoy Bonita
Bonita, I wonder if you can use ground beef , instead of ground pork. I remember getting moose burgers made at the butcher when he cut up our moose. We always had a choice to use beef fat , instead of pork fat. So, I was wondering if it will work when making bologna as well? Thoughts?
Hi Catherine, Thank you for your message and for stopping by, I’m so glad you enjoyed our recipe for moose bologna. If you wish you can use ground beef or (suet) that’s beef fat….,if you are using moose meat or if you don’t have access to moose meat use ground beef, ground pork or suet. I hope this helps and you get to make some. This is a lovely recipe and pretty tasty.
Enjoy Bonita