Venison Pepperoni
Venison Pepperoni is a quick and easy smoked sausage to add to charcuterie boards, winter soups, pasta casseroles and of course homemade pizza!
This smoked venison pepperoni is made with just a few ingredients, no nitrates and no preservatives. This is different than the traditional fermented and cured pepperoni but equally delicious.
Ingredients for Venison Pepperoni:
- Ground Venison
- brown sugar
- black peppercorns
- fennel seeds
- kosher salt
- granulated garlic
- dry mustard
- red pepper flakes
- coarse ground black pepper
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How to Make Venison Pepperoni:
- Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds.
- Mix with brown sugar, salt, granulated garlic, dry mustard and red pepper flakes.
- Sprinkle over ground venison and mix well.
- Next, Divide into 3 portions on a sheet pan.
- Roll each portion into a 1 1/2 inch around log.
- Sprinkle coarse ground pepper onto sheet pan on one side of a log.
- Roll back and forth through the pepper until outside of log is completely coated.
- Repeat with each roll.
- Wrap each log in foil, sealing the ends.
- Place over indirect heat on a 250° grill or smoker. Close the lid and cook for 30 minutes using hickory wood for smoke flavor.
- Remove from grill and carefully unwrap from foil. Return pepperoni to the grill and continue to cook another 30 minutes or until desired smoke level is reached.
- Cook until internal temperature is at least 165° to be cooked through. After cooking for 1 hour, our sausage was at about 190°.
- Remove from grill. Cool and wrap tightly with 2 layers of plastic wrap, refrigerate until ready to serve.
How to Store & Freeze:
Store in refrigerator up to 5 days.
To freeze, wrap each sausage in 2 layers of plastic wrap and a layer of foil or use a vacuum sealer bag. Freeze up to 6 months, thaw in refrigerator.
Ideas for a Quick Snack Board:
- Sliced Venison Pepperoni
- Smoked Cheese
- Olives
- Crackers
- Tomatoes
We always look forward to grilled venison steaks after a hunt and we making jerky and sausage is a great way to enjoy the ground venison we have in the freezer.
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We have been on a big homemade sausage kick and this pepperoni was a family favorite. If you are looking for an all natural smoked sausage to make with ground venison, this venison pepperoni recipe is a must-try.
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Venison Pepperoni
Ingredients
- 2 ½ pounds ground venison beef or pork
- 2 ¼ teaspoons black peppercorns
- 2 ¼ teaspoons fennel seeds
- 2 tablespoons brown sugar
- 2 ¼ teaspoons kosher salt
- 1 ¼ teaspoons granulated garlic
- 1 teaspoon dry mustard
- pinch chili flakes
- 1 ½ tablespoons coarse ground black pepper
Instructions
- Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds.
- Mix with brown sugar, salt, granulated garlic, dry mustard and red pepper flakes.
- Sprinkle over ground venison and mix well.
- Divide into 3 portions on a sheet pan.
- Roll each portion into a 1 1/2 inch around log.
- Sprinkle coarse ground pepper onto sheet pan on one side of a log.
- Roll back and forth through the pepper until outside of log is completely coated. Repeat with each roll.
- Wrap each log in foil, sealing the ends.
- Place over indirect heat on a 250° grill. Close the lid and cook for 30 minutes using hickory wood for smoke flavor.
- Remove from grill and carefully unwrap from foil. Return pepperoni to the grill and continue to cook another 30 minutes or until desired smoke level is reached.
- Cook until internal temperature is at least 165° to be cooked through. After cooking for 1 hour, our sausage was at about 190°.
- Remove from grill. Cool and wrap tightly with 2 layers of plastic wrap, refrigerate until ready to serve.
Definitely a Big Hit,
Everyone has been hunting for the
Right Deer Sasage Recipe,
I never knew it was so simple to make something like this!