She Strengthens

Debunking the Myth: Venison Meat is a Game-Changer

Many people shy away from trying deer meat, assuming it has a strong, pungent flavor. However, this couldn’t be further from the truth. With the right preparation, venison can be a culinary delight.

A Taste of Italy

Take, for instance, this Italian-inspired venison sausage recipe. By combining ground venison with oregano, fennel seeds, garlic, cayenne pepper, paprika, and a hint of ground beef, you’ll create a flavor profile that’s eerily reminiscent of classic Italian sausage. Serve it on a toasted hoagie roll with sautéed peppers and onions, melted provolone cheese, and you’ll be in for a treat.

Sourcing the Best Ingredients

To get started, you’ll need to track down some ground venison meat, which can be found at gourmet grocers or online. Don’t be discouraged if you’ve never worked with venison before – this recipe is surprisingly easy to execute.

The Recipe

Venison Sausage

• 1 3/4 pounds medium-ground venison meat
• 8 ounces ground chuck (15 to 20 percent fat content)
• 3 tablespoons dry red wine
• 1 tablespoon toasted fennel seeds
• 1 tablespoon finely chopped garlic
• 1 tablespoon paprika
• 1 tablespoon finely chopped fresh Italian parsley leaves
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper

The Sandwich

• 3 tablespoons olive oil, plus more for oiling the grill
• 3 medium red bell peppers, cut into 1/4-inch-thick slices
• 1 1/2 medium red onions, cut into 1/4-inch-thick slices
• 2 medium garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 9 ounces thinly sliced provolone cheese
• 6 hoagie rolls

Instructions

Marinating the Sausage

Combine all the ingredients in a large bowl and mix with your hands until evenly combined. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Assembling the Sandwich

Heat the olive oil in a large frying pan over medium-low heat until shimmering. Add the peppers, onions, garlic, and red pepper flakes. Season with salt and pepper and cook, stirring occasionally, until softened, about 20 minutes. Cover with a tight-fitting lid to keep warm and set aside.

Divide the venison sausage into 6 equal portions and shape each into a thin, rectangular patty slightly larger than the hoagie rolls. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Cook the sausage patties undisturbed until grill marks appear on the bottom, about 2 to 3 minutes. Flip the patties, divide the cheese among them, and cover the grill. Cook until the cheese is melted and the patties are just slightly pink in the center, about 2 minutes more.

Serving

Place 1 patty on each roll, evenly divide the onion-pepper mixture over the patties, and serve. Get ready to experience the rich flavors of venison in a whole new light!