Italian Venison-Sausage Sandwiches with Peppers and Onions
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Ingredients (20)
For the 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 (from about 5 to 6 medium cloves)
- 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
For 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
Nutritional Information
- Calories795
- Fat31.74g
- Saturated fat12.76g
- Trans fat0.43g
- Carbs67.64g
- Fiber6.81g
- Sugar4.5g
- Protein59.03g
- Cholesterol136.5mg
- Sodium1162.32mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Fresh Sausage
Fresh sausage must be consumed or frozen within one to two days of purchase. They can be stored in their original packaging, but refrain from opening the package until you’re ready to cook. The easiest way to tell if a sausage has gone bad is its smell. Discard of anything that smells foul.
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Tip
How to Freeze Fresh Sausage
Sausage can be kept in its original packaging, but re-wrapped in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn. A frozen fresh sausage’s optimal flavor will last one to two months beyond its initial freeze date, though properly packaged sausage can last significantly longer.
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Tip
How to Cook Fresh Sausage
To cook sausage in its traditional form (whole and with casing), spray a skillet with cooking spray and set the heat to medium-high. Add the sausages and allow their sides to brown. Continuously flip the sausages with tongs until they are browned evenly. Lower heat to medium-low and carefully had half a cup of water to the skillet. Cover the sausages and allow to simmer in the water for 12 minutes or until the they are cooked through.
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Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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People often reject the idea of eating deer meat, claiming it has a strong or pungent flavor. But actually the taste is fairly mild, especially as prepared here: Ground venison is mixed with oregano, fennel seeds, garlic, cayenne pepper, paprika, and a little ground beef for fatty juiciness. It tastes like classic Italian sausage—just add sautéed peppers and onions and gooey melted provolone, and serve on a toasted hoagie roll.
What to buy: You can find ground venison meat at gourmet grocers or online.
This recipe was featured as part of our Game Meat Recipes for the Big Game.
Instructions
For the sausage:
- 1Place all of the ingredients in a large bowl and mix with your hands until evenly combined. Cover with plastic wrap and refrigerate until the flavors meld, at least 4 hours and up to 24 hours.
For the sandwich:
- 1When the sausage is done marinating, heat the measured 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 tightfitting lid to keep warm and set aside while you cook the sausage patties.
- 2Divide the venison sausage into 6 equal portions. Shape each portion into a thin, rectangular patty slightly larger than the hoagie rolls; set aside.
- 3Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). When the grill is ready, use tongs to rub the pan or grate with several layers of paper towels dipped in olive oil. Place the sausage patties on the grill, cover the grill, and cook the patties undisturbed (do not press down on them) until grill marks appear on the bottom, about 2 to 3 minutes. Using a spatula, flip the patties and divide the cheese among them. Cover the grill and continue cooking until the cheese is melted and the patties are just slightly pink in the center for medium (about 140°F to 145°F on an instant-read thermometer), about 2 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil. Meanwhile, toast the rolls.
- 4When the rolls are ready, place 1 patty on each roll, evenly divide the onion-pepper mixture over the patties, and serve.
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