Italian Venison-Sausage Sandwiches with Peppers and

Name: Italian Venison-Sausage Sandwiches with Peppers and Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Place all of the ingredients in a large bowl and mix with your hands until evenly combined.
2
Cover with plastic wrap and refrigerate until the flavors meld, at least 4 hours and up to 24 hours.
3
When the sausage is done marinating, heat the measured oil in a large frying pan over medium-low heat until shimmering.
4
Add the peppers, onions, garlic, and red pepper flakes.
5
Season with salt and pepper and cook, stirring occasionally, until softened, about 20 minutes.
6
Cover with a tightfitting lid to keep warm and set aside while you cook the sausage patties.
7
Divide the venison sausage into 6 equal portions.
8
Shape each portion into a thin, rectangular patty slightly larger than the hoagie rolls; set aside.
9
Heat a grill pan or outdoor grill to medium (about 350 degrees F to 450 degrees F).
10
When the grill is ready, use tongs to rub the pan or grate with several layers of paper towels dipped in olive oil.
11
Place the sausage patties on the grill, cover the grill, and cook the patties undisturbed ( press down on them) until grill marks appear on the bottom, about 2 to 3 minutes.
12
Using a spatula, flip the patties and divide the cheese among them.
13
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 degrees F to 145 degrees F on an instant-read thermometer), about 2 minutes more.
14
Remove to a clean plate and let rest in a warm place or tent loosely with foil.
15
Meanwhile, toast the rolls.
16
When the rolls are ready, place 1 patty on each roll, evenly divide the onion-pepper mixture over the patties, and serve.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Italian Venison-Sausage Sandwiches with Peppers and Onions Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Venison-Sausage Sandwiches with Peppers and Onions Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions