Venison Sausage Rolls

Venison Sausage Rolls

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This hearty appetizer would be a great addition to your Game Day party buffet.

Venison sausage can be used in place of ground venison.

This recipe courtesy of Hormel and the Culinary Institute of America.


  • 1 recipe bread dough, white (frozen bread dough can be used)
  • 1 pound ground venison or venison sausage
  • 1/2 cup minced onion
  • 1/4 cup fresh parsley, chopped
  • 2 cloves minced garlic
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon ginger, ground
  • 1 teaspoon red pepper flakes, crushed
  • 1 teaspoon fresh ground black pepper
  • 6 drops red pepper sauce
  • 8 ounces mozzarella cheese, shredded
  • 4 ounces parmesan cheese, grated
  • Stone ground mustard for dipping


  • 1 Roll bread dough into rectangle, 17" by 12".
  • 2 Place ground venison into sauté pan over medium heat, begin to brown meat.
  • 3 Add in onion, parsley, garlic, thyme, ginger, red pepper, black pepper, and red pepper sauce.
  • 4 Continue to sauté meat until internal temperature of 155 degrees. Remove from heat and let cool five minutes.
  • 5 Place meat over bread dough, leave two-inch gap on one long end of rectangle.
  • 6 Place meat over bread dough, leave two-inch gap on one long end of rectangle.
  • 7 Sprinkle mozzarella and parmesan cheeses over top of meat.
  • 8 Begin rolling bread dough into long pinwheel with venison remaining inside of roll.
  • 9 Slice into even rolls and place on greased baking pan.
  • 10 Bake at 350ºF conventional oven for 15-20 minutes or until roll is golden brown.
  • 11 Serve warm with stone ground mustard.


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