MOOSE BOLOGNA - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making MOOSE BOLOGNA, see recipe below! To view & download the full recipe, please view it here on our website: Our website link! https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Ingredients: 1.5 pounds, ground moose meat ½ cup cold water 1 tsp sea salt 1 tsp raw organic sugar ½ tsp natural liquid smoke 1 tbsp minced garlic 1 tbsp minced white onion ( Or use ½ ground moose meat and ½ ground pork, suet or bacon fat ) 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 or until the internal temp is 145ºf. 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 details on our website www.bonitaskitchen.com I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!