- Ingredients -
2 lbs venison (good recipe to use up your trim)
8 tablespoons Weston Mild Italian Sausage Tonic
Fresh Tomato Sauce
1 pint grape tomatoes
2 oz double concentrated tomato paste
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup ricotta cheese
shredded Locatelli Romano
sandwich pepperoni
fresh mozzerella
fresh basil leaves
- Tools -
Weston Meat Grinder
Weston Fruit & Tomato Press
Weston Smoker + woodchips that have been soaked at least 30 minutes
Prepare the sauce ahead of time. Use your
Tomato Press to press the grape tomatoes. Pour the puree into a small sauce pot with the rest of the sauce ingredients, bring to a boil, then simmer on low until thick.
Use your
Meat Grinder to grind the venison. Grind it through the coarse plate, then mix it with the Italian Sausage Seasoning. Grind half of it through the medium plate, then half of that through the fine plate (so that you have 1/3 of each grind). Hand mix,
Spread the meat out over a piece of parchment paper. Place another piece of parchment paper, plastic wrap, or butcher paper of the meat and use a rolling pin to roll the ground meat out to 1/4 inch.
Spread ricotta cheese over the center third of the ground meat. Spread the tomato sauce on top of the ricotta. Sprinkle with Romano. Fold the pepperoni in half and cover the center third with it, then top with slices of fresh mozzarella. Top with lots of fresh basil leaves. Roll the meat and close off the roll at the ends.
Smoke the sausage fatty in your preheated
Smoker at 150 degrees for two hours, or until the meat reaches 160.
Serve hot.
