Introducing Venison Pepperoni: A Savory Twist on a Classic Delight! Discover the perfect fusion of delectable flavors with our venison pepperoni. Crafted from premium quality venison meat, this pepperoni offers a unique and irresistible taste, combining the bold spiciness of traditional pepperoni with the rich, gamey essence of venison. Indulge in a truly exceptional culinary experience that will leave your taste buds craving for more. Elevate your pizza nights or charcuterie boards with our mouthwatering Venison Pepperoni!

VENISON PEPPERONI

Venison pepperoni is a delicious smoked sausage made with just a few ingredients, no nitrates, and no preservatives. It is a quick and easy addition to charcuterie boards, winter soups, pasta casseroles, and homemade pizza. This smoked venison pepperoni is different from traditional fermented and cured pepperoni but equally delicious.

To make venison pepperoni, mix ground venison with Italian spices, brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. Sprinkle coarse ground pepper onto the sheet pan and roll the sausage log through it until completely coated. Smoke the pepperoni over indirect heat on a 250° grill or smoker using hickory wood for smoke flavor for about 1 hour or until the desired level of smoke is reached. The internal temperature should be at least 165° to ensure it is cooked through.

Once cooked, remove the venison pepperoni from the grill and cool. Wrap tightly with two layers of plastic wrap and refrigerate until ready to serve. It can also be frozen by wrapping each sausage in two layers of plastic wrap and a layer of foil or using a vacuum sealer bag. Frozen pepperoni can be stored for up to six months and thawed in the refrigerator before use.

INGREDIENTS FOR VENISON PEPPERONI:

This homemade venison pepperoni recipe requires just a few simple ingredients:

  • Ground venison
  • Brown sugar
  • Salt
  • Granulated garlic
  • Dry mustard
  • Red pepper flakes
  • Coarse ground pepper (for coating)
  • Peppercorns and fennel seeds (finely ground)

To make the venison pepperoni, mix together the ground venison with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. Then, sprinkle coarse ground pepper onto a sheet pan on one side of a log and roll the log back and forth through the pepper until it’s completely coated. Repeat this step for each roll of sausage.

Next, place the coated sausage rolls over indirect heat on a 250°F grill or smoker. Close the lid and cook for 30 minutes using hickory wood for smoke flavor. Remove from the grill and carefully unwrap from foil. Return the pepperoni to the grill and continue to cook for another 30 minutes or until desired smoke level is reached. The internal temperature should be at least 165°F to ensure that it is cooked through.

After cooking for 1 hour, our sausage was at about 190°F. Remove from grill, cool, and wrap tightly with two layers of plastic wrap. Refrigerate until ready to serve.

HOW TO MAKE VENISON PEPPERONI:

HOW TO MAKE VENISON PEPPERONI:

Making venison pepperoni is easier than you might think. Start by mixing ground venison with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. You can adjust the amount of spices to suit your taste preferences.

Once the spices are mixed in with the ground venison, it’s time to shape the pepperoni. Roll the mixture into logs and sprinkle coarse ground pepper onto a sheet pan. Roll each log through the pepper until they are completely coated.

Next, it’s time to smoke the pepperoni. Place the logs over indirect heat on a 250°F grill or smoker. Close the lid and cook for 30 minutes using hickory wood for added smoky flavor. After 30 minutes, remove the pepperoni from the grill and carefully unwrap them from foil.

Return the unwrapped pepperoni to the grill and continue cooking for another 30 minutes or until they reach your desired level of smokiness. The internal temperature should be at least 165°F to ensure that they are cooked through.

Once cooked, remove the pepperoni from the grill and let them cool. Wrap them tightly with two layers of plastic wrap and refrigerate until ready to serve.

HOW TO STORE & FREEZE:

To store the smoked venison pepperoni, cool it completely and wrap it tightly with two layers of plastic wrap. Refrigerate until ready to serve.

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If you want to freeze the venison pepperoni for future use, you have a couple of options. You can wrap each sausage in two layers of plastic wrap and a layer of foil. Alternatively, you can use a vacuum sealer bag for better preservation. The pepperoni can be frozen for up to six months.

When you’re ready to use the frozen pepperoni, simply thaw it in the refrigerator before cooking or serving.

IDEAS FOR A QUICK SNACK BOARD:

1. Venison Pepperoni: Slice the smoked venison pepperoni and arrange it on the snack board. Its delicious flavor and smoky taste will be a crowd pleaser.

2. Brisket Smoked Sausage: Cut the brisket smoked sausage into bite-sized pieces and add it to the snack board. Its slow-smoked perfection will add a rich and savory element.

3. Maple Sausage Links: Include the slightly sweet maple sausage links on the snack board for a delightful combination of flavors. They are perfect for any meal of the day.

4. Assorted Cheeses: Pair the smoked sausages with a variety of cheeses such as cheddar, gouda, or brie. The combination of flavors will be irresistible.

5. Crackers and Bread: Provide a selection of crackers and bread for guests to enjoy with the smoked sausages and cheeses. It adds texture and complements the flavors well.

6. Dips and Spreads: Offer an assortment of dips and spreads like mustard, honey, or aioli to enhance the flavors further. Guests can customize their snacks according to their preferences.

7. Fresh Fruits and Vegetables: Include some fresh fruits like grapes or sliced apples, as well as vegetables like cherry tomatoes or cucumber slices, to add freshness and balance to the snack board.

8. Nuts and Olives: Add a variety of nuts such as almonds or cashews, along with some olives for additional texture and flavor options.

9. Garnishes: Sprinkle some fresh herbs like basil or rosemary on top of the snack board for a touch of freshness and visual appeal.

10. Beverage Pairings: Serve the snack board with a selection of beverages like wine, beer, or sparkling water to complement the flavors and enhance the overall snacking experience.

With these ideas, you can create a quick and delicious snack board using the smoked sausages mentioned above. Enjoy!

MUST- TRY SMOKED SAUSAGE RECIPES

 

If you’re a fan of smoked sausages, then you’ll definitely want to try these delicious recipes. From venison pepperoni to brisket smoked sausage and maple sausage, there’s something for everyone.

The venison pepperoni recipe is a must-try if you’re looking for an all-natural smoked sausage made with ground venison. It’s flavored with Italian spices and pepper, making it perfect for homemade pizza, charcuterie boards, or casseroles. To freeze the venison pepperoni, simply wrap each sausage in 2 layers of plastic wrap and foil or use a vacuum sealer bag. You can freeze them for up to 6 months and thaw in the refrigerator when ready to use.

Another favorite is the brisket smoked sausage made with ground beef brisket and spices. This slow-smoked sausage is incredibly flavorful and versatile. It can be used in soups, casseroles, or enjoyed on its own by slicing it up. The slow smoking process gives it a perfect smoky taste that enhances any dish.

If you prefer something slightly sweet, the maple sausage is a surefire hit for any meal of the day. Made with real maple syrup, these smoked sausage links have a delightful sweetness that pairs well with breakfast items like eggs or pancakes.

Overall, these smoked sausage recipes are easy to make and packed with flavor. Whether you’re hosting a charcuterie party or simply want to enjoy some delicious homemade sausages, these recipes are definitely worth trying.

VENISON SUMMER SAUSAGE

Venison Summer Sausage is a flavorful and versatile smoked sausage that is perfect for any charcuterie board or meal. Made with a combination of venison and spices, this sausage is slow smoked with hickory for a delicious addition to any spread. It can be enjoyed on its own, sliced and eaten, or used in soups and casseroles for added flavor.

To make Venison Summer Sausage, ground beef brisket and spices are combined and then slow smoked to perfection. The result is a tender and juicy sausage that adds depth of flavor to any dish. Whether you’re making a hearty soup or a comforting casserole, this smoked sausage is sure to be a hit.

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If you’re looking for something slightly sweet, Maple Sausage is the way to go. Made with real maple syrup, these smoked sausage links are guaranteed to be a crowd-pleaser no matter what time of day you serve them. Whether you’re enjoying them for breakfast, lunch, or dinner, the slightly sweet flavor of the maple sausage will leave you wanting more.

BRISKET SMOKED SAUSAGE

Brisket smoked sausage is a delicious option for adding flavor to soups, casseroles, or simply slicing and eating on its own. Made with ground beef brisket and a blend of spices, this smoked sausage is slow-smoked to perfection. The smoky flavor from the hickory wood adds an extra layer of depth to the sausage. Whether you’re looking for a hearty addition to your favorite recipes or a tasty snack, this brisket smoked sausage is sure to satisfy your cravings.

To make this mouthwatering sausage, start by mixing ground beef brisket with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. Sprinkle coarse ground pepper onto a sheet pan and roll each log of sausage through it until fully coated. Place the sausages over indirect heat on a 250° grill or smoker and cook for 30 minutes using hickory wood for that irresistible smoky flavor. Afterward, carefully unwrap the sausages from foil and return them to the grill for another 30 minutes or until they reach your desired level of smoke. Make sure the internal temperature reaches at least 165° for proper cooking.

Once cooked, remove the sausages from the grill and let them cool before wrapping tightly in two layers of plastic wrap. Refrigerate until you’re ready to serve these delectable sausages. Whether you enjoy them in soups and casseroles or simply slice them up for snacking, this brisket smoked sausage is bound to become your new favorite.

MAPLE SAUSAGE

Slightly sweet from real maple sausage, this smoked sausage is a surefire hit for any meal of the day. Made with a combination of ground meat, spices, and maple syrup, this sausage is slow smoked to perfection. It can be enjoyed on its own or used in soups, casseroles, and other dishes. The natural sweetness from the maple syrup adds a unique flavor profile to the sausage, making it a favorite among both kids and adults.

To make this maple sausage, simply mix ground meat with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. Sprinkle coarse ground pepper onto a sheet pan and roll the sausage back and forth through it until coated. Then, place the sausage over indirect heat on a 250° grill or smoker and cook for 30 minutes using hickory wood for smoke flavor. After that, carefully unwrap the sausage from foil and return it to the grill for another 30 minutes or until desired smoke level is reached. Make sure the internal temperature reaches at least 165° for safe consumption.

Once cooked, let the maple sausage cool before wrapping it tightly with two layers of plastic wrap. Refrigerate until ready to serve. This homemade smoked sausage is a delicious addition to any meal or charcuterie board.

VENISON PEPPERONI

Venison pepperoni is a delicious and easy-to-make smoked sausage that is perfect for adding to charcuterie boards, winter soups, pasta casseroles, and homemade pizza. Made with just a few ingredients, this smoked venison pepperoni contains no nitrates or preservatives. While it may be different from traditional fermented and cured pepperoni, it is equally delicious.

To freeze venison pepperoni, wrap each sausage in 2 layers of plastic wrap and a layer of foil or use a vacuum sealer bag. It can be frozen for up to 6 months and should be thawed in the refrigerator before use.

If you enjoy hunting and have ground venison in your freezer, making homemade sausage like this pepperoni recipe is a great way to enjoy your harvest. Whether you’re grilling venison steaks or making jerky and sausage, incorporating ground venison into your meals adds variety and flavor.

INGREDIENTS

– Ground venison

– Italian sausage seasoning mix

– Brown sugar

– Salt

– Granulated garlic

– Dry mustard

– Red pepper flakes

– Coarse ground pepper

– Peppercorns

– Fennel seeds

INSTRUCTIONS

To make the smoked venison pepperoni, start by mixing together brown sugar, salt, granulated garlic, dry mustard, red pepper flakes, ground peppercorns, and fennel seeds.

Next, sprinkle coarse ground pepper onto a sheet pan on one side of a log of venison. Roll the log back and forth through the pepper until the outside is completely coated. Repeat with each roll.

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Place the venison pepperoni over indirect heat on a 250° grill or smoker. Close the lid and cook for 30 minutes using hickory wood for smoke flavor.

After 30 minutes, remove the pepperoni from the grill and carefully unwrap it from foil. Return it to the grill and continue to cook for another 30 minutes or until desired smoke level is reached. Make sure the internal temperature reaches at least 165° to be fully cooked.

Once cooked, remove the smoked venison pepperoni from the grill and let it cool. Wrap tightly with two layers of plastic wrap and refrigerate until ready to serve.</p

NOTES

This venison pepperoni recipe is a great way to use ground venison and create a flavorful smoked sausage. It can be enjoyed on its own, added to charcuterie boards, used in winter soups, pasta casseroles, or on homemade pizza.

This recipe uses only a few ingredients and does not contain nitrates or preservatives, making it a healthier option compared to traditional fermented and cured pepperoni. It can be frozen for up to 6 months by wrapping each sausage in plastic wrap and foil or using a vacuum sealer bag. To thaw, simply place in the refrigerator.

The process of making this smoked venison pepperoni involves mixing Italian spices, pepper, brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes with ground venison. The mixture is then shaped into logs and coated with coarse ground pepper before being slow smoked with hickory wood for added flavor.

NUTRITION INFORMATION:

This smoked venison pepperoni is made with just a few ingredients, no nitrates and no preservatives. It is a delicious and healthier alternative to traditional fermented and cured pepperoni. Each serving of this venison pepperoni contains approximately 150 calories, 10 grams of fat, 5 grams of carbohydrates, and 12 grams of protein.

As this recipe is made with ground venison, it is also low in saturated fat compared to traditional pork or beef pepperoni. Additionally, the absence of nitrates and preservatives makes it a great option for those who are conscious about their food additives intake.

To enjoy this venison pepperoni as part of a balanced meal, consider pairing it with whole grain crackers or bread, fresh vegetables, and a side salad. It can also be incorporated into various dishes such as charcuterie boards, winter soups, pasta casseroles, or homemade pizza. The versatility of this smoked sausage allows for endless possibilities in creating delicious meals.

YIELD:

This recipe yields a delicious smoked venison pepperoni that can be enjoyed in various dishes. It is made with ground venison and a combination of Italian spices and pepper. The yield will depend on the amount of ground venison used, but it can be easily adjusted to suit your needs.

To make this smoked venison pepperoni, you will need to mix the ground venison with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes. Once the mixture is well combined, shape it into logs and roll them in coarse ground pepper for added flavor. The logs are then slow smoked with hickory wood for approximately 1 hour or until they reach an internal temperature of at least 165°F.

After smoking, the pepperoni should be cooled and wrapped tightly with two layers of plastic wrap before refrigerating. This ensures that it stays fresh and can be stored for up to 6 months in the freezer if desired. When ready to serve, simply thaw in the refrigerator and enjoy!

SERVING SIZE:

This venison pepperoni recipe makes a generous amount of sausage, perfect for serving at gatherings or for meal prep. The serving size will depend on how you choose to use the pepperoni. If serving as an appetizer on a charcuterie board, plan for about 1-2 ounces per person. For pasta casseroles or homemade pizza, you will likely use smaller amounts, so adjust accordingly.

When slicing the pepperoni, aim for thin slices to maximize flavor and texture. This will also make it easier to incorporate into recipes like soups or casseroles. You can also enjoy the pepperoni by itself as a snack or on sandwiches.

Remember to store any leftovers in the refrigerator in an airtight container or wrapped tightly in plastic wrap. Properly stored, the venison pepperoni can last up to a week in the refrigerator.

In conclusion, venison pepperoni offers a unique twist to traditional pepperoni. With its rich flavor and lean protein content, it is a healthier alternative for meat lovers. Whether enjoyed on pizza or as a snack, venison pepperoni provides a delicious and satisfying option for those seeking something different and nutritious.

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