I have a great recipe for mouth-watering deer bologna that was given to me about 25 years ago by Richard W. Gilbert, of Walkersville, and I have never found a better recipe.

Below are two of the recipes she submitted – one for deer jerky and the other for venison bologna. Deer Jerky 3 pounds deer meat, cut into thin strips 1/2 cup Worcestershire Sauce ...

All bologna is a type of sausage, and the deer variety is often closer to what is more broadly categorized as the latter meat in appearance. It is also sometimes sold under its culinary name, venison.