Name: Venison Pepperoni
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 pounds ground venison (beef or pork); 2 1/4 teaspoons black peppercorns; 2 1/4 teaspoons fennel seeds; 2 tablespoons brown sugar; 2 1/4 teaspoons kosher salt; 1 1/4 teaspoons granulated garlic; 1 teaspoon dry mustard; pinch chili flakes; 1 1/2 tablespoons coarse ground black pepper

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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 ½ 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.

Must- Try Smoked Sausage Recipes

Venison Summer Sausage

Way easier to make than you ever thought! A great combination of venison and spices that is slow smoked with hickory for a delicious addition to any charcuterie tray.

Brisket Smoked Sausage

My absolute favorite smoked sausage. Ground beef brisket and spices is slow smoked to perfection. We love this smoked sausage for making soups and casseroles but is perfectly delicious to just slice and eat!

Maple Sausage

Slightly sweet from real maple sausage, these smoked sausage links are a surefire hit for any meal of the day.

Venison Pepperoni charcuterie board with cheese, crackers, olives, rosemary and tomatoes

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

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Smoked venison pepperoni is a delicious way to enjoy ground venison. An all natural sausage with Italian spices and pepper to make homemade pizza, charcuterie or casseroles.

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 ½ 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.

Notes

Refrigerate up to 5 days.

To freeze venison pepperoni, use a vacuum sealer or wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 6 months. Thaw in refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 111mgSodium: 566mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 30g

Nutritional information is estimated and may not be accurate.