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Tuscan-Venison-Sausage-Flatbread

Tuscan Venison Sausage Flatbread

This is great as an appetizer to tease your dinner guests or could be served for a light dinner with a salad. Also great for tail-gating or deer camp!!!

Be sure to check out the video of this recipe preparation under the “How To” tab below.

Wild Cheff products needed for this recipe:

 

Ingredients

Instructions

  • 1. [To make sausage: Combine ground venison with 1/2 tablespoon of Tuscan Sausage Blend and 1/2 tablespoon of Wild Cheff Blood Orange olive oil in a mixing bowl. After ingredients are mixed thoroughly, cover and place into refrigerator for 2-4 hours. If mixture seems too loose due to freshness of the meat, add a small amount of bread crumbs to the mixture to bind it up a little.]
  • 2. Remove sausage from refrigerator, break up sausage mixture into bite sized chunks and add to a skillet that has been coated with olive oil and a pat of “real” butter at medium high heat. Cook to 1/2 done and then remove skillet and set aside in a bowl.
  • 3. In a small bowl, mix ricotta with Wild Cheff East Indies Nutmeg, parsley and Wild Cheff Alaskan Sea Salt and pepper.
  • 4. Heat outdoor grill to medium high heat (about 350 degrees if your grill has a gauge).You can also heat inside oven to 400 degrees as alternative.
  • 5. Brush olive oil over top of flatbread and add chunks of half-cooked sausage.
  • 6. Take ricotta and spoon small amounts around circumference of flatbread. Sprinkle roasted peppers over flatbread, and then cover everything with shredded cheese over top.
  • 7. Brush a small amount of olive oil over grates on grill and lower fire to medium-low heat. Gently place both flatbreads onto grill and cover grill.
  • 8. Continue to check on flatbreads until you notice the shredded cheese melting and the flatbread getting crisp (be careful not to burn). Remove flatbreads from grill with large metal spatula and place onto cutting board or pizza pan. Sprinkle fresh sliced basil on top.
  • 9. Slice into serving size slices and enjoy!
  • 10. [Serve with your choice of wine: Chardonnay, Beaujolais, Pinot Noir.]

Instructions

  • 1. [To make sausage: Combine ground venison with 1/2 tablespoon of Tuscan Sausage Blend and 1/2 tablespoon of Wild Cheff Blood Orange olive oil in a mixing bowl. After ingredients are mixed thoroughly, cover and place into refrigerator for 2-4 hours. If mixture seems too loose due to freshness of the meat, add a small amount of bread crumbs to the mixture to bind it up a little.]
  • 2. Remove sausage from refrigerator, break up sausage mixture into bite sized chunks and add to a skillet that has been coated with olive oil and a pat of “real” butter at medium high heat. Cook to 1/2 done and then remove skillet and set aside in a bowl.
  • 3. In a small bowl, mix ricotta with Wild Cheff East Indies Nutmeg, parsley and Wild Cheff Alaskan Sea Salt and pepper.
  • 4. Heat outdoor grill to medium high heat (about 350 degrees if your grill has a gauge).You can also heat inside oven to 400 degrees as alternative.
  • 5. Brush olive oil over top of flatbread and add chunks of half-cooked sausage.
  • 6. Take ricotta and spoon small amounts around circumference of flatbread. Sprinkle roasted peppers over flatbread, and then cover everything with shredded cheese over top.
  • 7. Brush a small amount of olive oil over grates on grill and lower fire to medium-low heat. Gently place both flatbreads onto grill and cover grill.
  • 8. Continue to check on flatbreads until you notice the shredded cheese melting and the flatbread getting crisp (be careful not to burn). Remove flatbreads from grill with large metal spatula and place onto cutting board or pizza pan. Sprinkle fresh sliced basil on top.
  • 9. Slice into serving size slices and enjoy!
  • 10. [Serve with your choice of wine: Chardonnay, Beaujolais, Pinot Noir.]

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