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DEER BOLOGNA 
15 lb. deer meat (ground up)
7 1/8 tsp. black pepper
4 oz. or 1/4 c. brown sugar
1 3/16 tsp. dry mustard, ground
Pinch garlic powder
4 tsp. coriander (ground)
1 c. + 1 tbsp. + 2 1/2 tsp. Tender Quick

Mix together above ingredients, let stand in refrigerator for 24 hours. Stuff into casings. Bake at 200 degrees for 2 hours, then turn and bake other side for 2 hours.

Need 5 casings.

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