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Venison Sausage Pizza Boats

Venison Sausage Pizza Boats

Crispy, cheesy, and loaded with bold flavor, these Venison sausage pizza boats are proof that wild game makes some of the best comfort food. Created by Bear Mountain ambassador Jennifer Danella, this easy pellet-grill recipe layers seasoned venison sausage, melty cheese, and classic pizza toppings onto toasted French bread, then finishes it all with a light kiss of cherry-wood smoke for irresistible flavor in every bite. Perfect for weeknights, game days, or anytime you want something fun, fast, and seriously satisfying.

Prep

15 minutes

Cook time

15–20 minutes

Serves

4–6 pizza boats

Steps

  1. Preheat your pellet grill to 400°F using Bear Mountain Cherry Pellets.
  2. Heat a cast iron skillet on the grill or stovetop. Brown the venison sausage over medium heat, breaking it up as it cooks. Cook until just done—do not overcook. Remove and set aside.
  3. In a small bowl, mix the melted butter and minced garlic. Lightly brush the cut sides of the French bread with the garlic butter.
  4. Place the bread cut-side up on the pellet grill and toast for 2–3 minutes, just until lightly crisped.
  5. Spread an even layer of pizza sauce over each toasted bread half.
  6. Top with cooked venison sausage, mozzarella, provolone (or Italian blend), and any optional toppings like pepperoni, bell peppers, or red onion.
  7. Return the pizzas to the pellet grill and cook for 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden.
  8. Remove from the grill, garnish with fresh basil or parsley if desired, slice, and serve hot.

Ingredients:

  • Bear Mountain BBQ Woods - Cherry Pellets
  • 1 lb Italian venison sausage
  • 2 French bread loaves, sliced lengthwise
  • 1 stick butter, melted
  • 1 TBSP minced garlic
  • 1½ cups pizza sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded provolone or Italian-blend cheese
  • ½ cup sliced pepperoni (optional)
  • ½ cup sliced bell peppers (optional)
  • ¼ cup sliced red onion (optional)
  • Fresh basil or parsley, for garnish (optional)
  • 1 lb ground venison
  • 1 TSP kosher salt
  • 1 TSP garlic powder
  • 1 TSP onion powder
  • 1 TSP fennel seed, crushed
  • 1 TSP smoked paprika
  • ½ TSP black pepper
  • ½ TSP red pepper flakes (optional)

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Venison Sausage Pizza Boats

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Cherry BBQ Wood Pellets

Cherry BBQ Wood Pellets

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