This is a damn good recipe for the grill. A spicy masterpiece!
Equipment
- Aluminum foil
- Cookie sheet
- Saucepan (small)
- Sauté pan
- Basting brush
- Grill (optional)
Ingredients
- 1-2 large jalapeno peppers, small dice
- ½ cup honey
- 2 tbsp olive oil
- 1 medium red onion
- 1 pound venison sausage (sweet or Italian)
- 4 whole flatbreads (Stonefire Naan Original preferred)
- ½ tsp Italian seasoning
- 8 ounces goat cheese (crumbled) or pizza cheese blend
- 1 cup arugula
- ¼ tsp pepper
- ½ cup parmesan cheese
Instructions
- Pre-heat oven or grill to 400℉
- Place the honey into a heavy bottomed saucepan.
- Slice off the bottom and top of the jalapeno pepper(s), then cut into thin slices. Add the slices to the honey and simmer on low for about 20 minutes, stirring once or twice. Remove sauce from heat and allow to cool slightly.
- Add olive oil to a sauté pan and cook the red onion over medium-low heat for 15 minutes or until caramelized.
- Using a pre-heated grill or cast-iron skillet, cook the venison sausage for 15 minutes or until browned and cooked through (155℉). Remove from heat and allow to rest for 5 minutes. Once cool, slice the sausage into ¼” slices.
- Cover a cookie sheet with aluminum foil and place flatbread on top.
- Brush the top of each flatbread with olive oil and sprinkle with Italian seasoning.
- Add the venison sausage slices, red onion, and the goat cheese or pizza cheese blend.
- Place the flatbreads into the oven or grill and bake for 8 minutes or until the bread looks slightly crispy on the edges.
- Remove from the oven add the parmesan cheese, fresh arugula, a drizzle of jalapeno honey and fresh ground pepper.
- Cut into quarters and serve with an ice cold beer or iced tea.