Steps
- Preheat grill to 375°F with Bear Mountain BBQ pellets.
- In a large skillet over medium heat, cook venison until browned. (I prefer to cook until browned but still slightly pink to avoid overcooking.) If using unseasoned ground venison, brown it first, then drain and mix in seasonings. Add in pizza sauce and mix well, then remove from heat.
- To a 9 inch cast iron skillet or 8x8 inch lightly greased pan, add a layer of the venison meat.
- In a medium sized bowl, mix together cream cheese, Greek yogurt, salt, garlic powder, and dried oregano until smooth and creamy. Add the cream cheese mixture on top of the venison mixture. You can add it in dollops and gently spread it for an even layer or leave it in dollops for a rustic look.
- Top the cream cheese layer with another layer of the meat sauce. Sprinkle with mozzarella cheese and parmesan cheese then top with pepperoni slices.
- Bake for 15-20 minutes or until cheese is melted and bubbly.
- While the dip bakes, brush the baguette slices with melted butter or olive oil and sprinkle with garlic powder. Toast for 5-7 minutes on the grill or in the oven until golden and crispy.
- Once the dip is finished, remove from the grill and sprinkle with dried oregano and basil leaves then drizzle all over with hot honey.
- Serve with the toasted baguette slices for dipping!
Ingredients:
- 1lb. ground Italian venison sausage (or use quick venison sausage recipe below)
- 1 cup pizza sauce
- 8oz. plain cream cheese – softened
- ½ cup plain Greek yogurt
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano – plus more to garnish
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan or Pecorino Romano cheese
- 18-20 pepperoni slices
- Bear Mountain BBQ Maple Bourbon Pecan pellets
Quick venison sausage seasonings:
- 1 tsp fennel seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
For Serving:
- 1 French baguette – sliced into ½ inch slices
- 1-2 tbsp olive oil or melted butter
- ½ tsp garlic powder
- 6 fresh basil leaves – cut into ribbons
- Hot honey – for drizzling
watch recipe video
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