Italian Deer Sausage

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Part Number B Saus It.

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Retail Price: $7.98
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Home-Made Venison Sausage Pizza: • 1 pound refrigerated pizza dough • 1/4 cup extra-virgin olive oil • 1 pound Italian Deer Sausage • 1 onion, sliced • 2 red bell peppers, sliced • Salt and pepper • 2 tablespoons finely chopped fresh rosemary • 3/4 cup ricotta cheese • 1/4 cup grated Parmesan cheese Let the dough rest for 15 minutes if it starts to spring back during stretching. Make individual pizzas by cutting the dough into quarters. Brush the edges of the crust with extra-virgin olive oil and sprinkle with grated cheese or chopped fresh herbs. Directions: 1. Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°. Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet. 2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, breaking it up, about 3-4 minutes. Remove from the pan. In the same skillet, add 2 tablespoons olive oil, the onion and peppers and cook until softened, about 5 minutes. Season with salt, pepper and the rosemary. 3. Scatter the sausage, onion and peppers across the pizza dough, leaving a 3/4-inch border. Dot with the ricotta and sprinkle the parmesan on top; drizzle with the remaining 1 tablespoon olive oil. Set the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes. Italian Pizza Dip: (For Semolina Bread) • 1 tablespoon extra-virgin olive oil • 3/4 pound bulk Italian Deer Sausage • Half of an onion, finely chopped • 2 cloves garlic, finely chopped • 8 ounces cream cheese, softened • 1 cup (about 4¼ ounces) shredded mozzarella cheese • 2/3 cup freshly grated Parmigiano-Reggiano cheese • 2 pinches dried oregano • 1 cup tomato sauce • 1 loaf sesame semolina bread, sliced Directions: 1. In a medium skillet, heat the Olive Oil, over medium-high heat. Cook the sausage, breaking it up into little bits with a spoon, until browned. Reduce the heat to medium, push the sausage to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix into the sausage and remove the pan from the heat. 2. Preheat the broiler with the rack set 8 to 10 inches away from the heat. Combine the cream cheese with half the mozzarella and half the Parmigiano-Reggiano. Stir in the oregano and then fold the sausage into the combined cheeses. Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheese. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes. Serve with the semolina bread. Italian Fundido Ingredients • 1 pound Italian Bur Oaks Red Deer Sausage • 1 tablespoon extra virgin olive oil • 1 large Spanish onion, diced • 3 cloves garlic, grated • 2 cubanelle peppers, chopped • Salt and ground black pepper • 2 cups or 1 pound fresh mozzarella cheese, shredded • 1 cup Fontina Val d’Aosta cheese, shredded (unpasteurized cow’s milk, pale straw colored cheese with a firm,. Creamy texture prividing a nutty & buttery flavor. • 1/2 cup basil, chopped • 1/4 cup pepperoncini, sliced into rings • 1/4 cup toasted pine nuts • Garlic bread crostini, for dipping Serves 8-10 as a snack Preparation Place an oven rack in the top third of the oven and pre-heat the oven to 500°F. In a 12-inch cast iron skillet over medium heat, brown the sausage, breaking it up as it cooks, until golden and caramelized. Add the onion, garlic and cubanelles; season with salt and pepper. Spread the sausage and pepper mixture in an even layer across the bottom of the skillet. Top with the cheeses and place in the oven for 20 minutes, until golden brown and bubbly. Sprinkle with basil, sliced pepperoncini and toasted pine nuts. Serve with the garlic bread crostini alongside for dipping.

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Deer Stag Seasoned Sausage

RED DEER POLISH SAUSAGE Great!

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