Venison Sausage Panini
I like to think of the panini as the ultimate grilled sandwich. Although I never really bought into the trend of restaurants serving every kind of panini imaginable, I have since become a believer.
The fact that the sandwich is “dressed,” condiments and all, then pressed and grilled makes it hard to beat for a warm sandwich. Also, as with any good sandwich, the list of ingredients is endless. We now have a small panini press in our kitchen at home, but they are just as easy to make on a grill or open fire. Two cast-iron pans, with one being a grill pan, are the best choices for an outdoor, mobile panini press, but you can use one pan and a flat rock if need be. The idea is simply to put weight on the sandwich and press all the deliciousness together.
00:00:27:35 – 00:00:29:28
Unknown
Go ahead.
00:00:31:33 – 00:00:54:46
Unknown
You got a good hot fire Hey, Jimmy Kennedy. Here with Go Out{side}. I want to show you how to make one of my favorite sandwiches. And a lot of us do this at home or you order at a restaurant is a panini, which in Italian just basically means bread or roll. But it’s a pressed sandwich. And you can use anything you want in this thing.
00:00:55:06 – 00:01:16:26
Unknown
Like a lot of our recipes, you kind of make them your own. But what we have today is kind of special. We got some venison sausage, got an ice pan to a little rainy. So this is venison sausage. What I’m going to do is saute this up so it’s nice and brown, these onions and peppers. All right, so we got our venison and our onions and peppers are almost done.
00:01:16:26 – 00:01:18:43
Unknown
We want to make sure this venison is nice and brown.
00:01:21:19 – 00:01:44:13
Unknown
So we got our bread. We’ll just do one sandwich and then I’m going to take a little bit of this out like we do with a po’boy, just to kind of like a where it holds all that good venison and peppers and onions in there that we may need it for something. And then like I said earlier, you want to go ahead and put your condiments on a little bit, a little bit of mayo on one side.
00:01:47:11 – 00:01:52:19
Unknown
It’s easy to take these little packets that way. You can just put them in your pocket if you’re out fishing or hunting or anything.
00:01:56:59 – 00:02:21:43
Unknown
Something else I really like to use when I’m cooking with venison is juniper berries is one, but any kind of cherry. So I got cherry preserves here. And this is going to this is going to light that sandwich up Any kind of fruit goes really, really well with venison, especially berries, will do that. And this is going to make it super, super tasty.
00:02:22:44 – 00:02:26:45
Unknown
And let’s put the cheese on there.
00:02:40:08 – 00:02:47:25
Unknown
So we got our mustard. You got mayo, we got some cherry preserves. And some cheddar. Close it up for now.
00:02:49:53 – 00:03:03:39
Unknown
So I’m melting the butter in our pan here, a sub bottom pan, because it’s so cold, it won’t spread on the bread. So we’re just going to melt it in a pan. But typically, I would take this big chunk of bread well and work a little bit. I’m going to butter both sides.
00:03:07:55 – 00:03:42:23
Unknown
And we’re just going to open it up — some venison It doesn’t matter if it falls out a little bit. Makes for a good treat. And we fold it up, press it down, and we take our pan and just go right on top. Just press it down and we’ll let it cook. All right. Let’s check this out, boys. Oh, yeah. That’s looking good.
00:03:43:13 – 00:03:53:18
Unknown
It’s turned over. See how she’s looking. Oh, my goodness. Looking good. Yeah. Put this back on there for one second. You guys ready to eat this thing? Oh, yeah. All right, let’s do it.
The fact that the sandwich is “dressed,” condiments and all, then pressed and grilled makes it hard to beat for a warm sandwich. Also, as with any good sandwich, the list of ingredients is endless. We now have a small panini press in our kitchen at home, but they are just as easy to make on a grill or open fire. Two cast-iron pans, with one being a grill pan, are the best choices for an outdoor, mobile panini press, but you can use one pan and a flat rock if need be. The idea is simply to put weight on the sandwich and press all the deliciousness together.
Venison Sausage Panini With Onions And Peppers With Cherry Jam
Ingredients
- Venison sausage, ground or links
- 1 sweet onion
- 1 bell pepper
- Cherry preserves or jam
- Mayo
- Mustard
- Cheddar or your favorite cheese
- 4 slices of good bread (baguette, ciabatta, buns or loaf)
- Salt and pepper, to taste
- Butter
Directions
- If using the two-pans method, heat one of the cast-iron pans over the fire or grill over medium to high heat. Add a couple of pieces of the butter and, when melted, add the onions and peppers and cook until they just start to wilt, just a minute or two.
- Next, add the venison and cook along with the onions and peppers until the venison is browned and done. Set this pan aside but keep it warm.
- Make the sandwiches by adding the mayo, mustard and cherry preserves to the bread, and butter the outside of the buns or slices. Heat the other cast-iron grill pan and put two bottom pieces of bread, buttered side down, on the pan. Fill with the warm venison, peppers and onions and top with cheese, then the top pieces of bread.
- When the sandwiches have been made and all the venison, onions and peppers have been used up, place that pan on top of the sandwiches and press down. Keep the pan on the sandwiches while cooking and give it a little press now and then. Check the bottom of the sandwich after a few minutes and continue to cook until it is nice and brown. Flip the sandwich over and cook the other side the same way. When both sides are brown and the cheese has melted a little, remove from the pan and serve right away.
Enjoy, and Go Outside!
Yield: 2 sandwiches
Prep time: 10 minutes
Cook time: 15 minutes
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