Venison in a Blanket
A Wild Twist on a Classic Favorite
This is comfort food with a field-to-table upgrade. We’re taking venison sausage links and wrapping them in store-bought crescent dough, then smoking them on the pellet grill until they’re golden, fluffy, and infused with just a kiss of wood smoke. It’s a perfect party snack, tailgate bite, or appetizer that bridges the gap between wild game and crowd-pleaser.
Ingredients
1 package of venison sausage links (pre-cooked or smoked preferred)
1 can of crescent roll dough (store-bought)
1 egg yolk, optional for egg wash
Optional dipping sauces: honey mustard, BBQ, hot sauce, ranch
Equipment
Pellet grill or smoker, preheated to 375°F
Parchment paper or a grill-safe baking tray
Instructions
1. Preheat the Pellet Grill
Fire up your pellet grill and set it to 375°F. Let it preheat for at least 10–15 minutes so it’s running steady and clean.
2. Roll and Wrap
Unroll the crescent dough and separate into individual triangles. Cut triangles in half if your sausages are smaller.
Wrap each venison sausage in a triangle of dough, starting from the wide end and rolling toward the tip to create that classic crescent roll shape.
Place seam-side down on parchment or directly on a baking tray. If desired, brush lightly with egg yolk for a shinier, golden crust.
3. Smoke to Perfection
Place the wrapped sausages on the pellet grill, spaced evenly apart. Close the lid and cook for 15–20 minutes, or until the dough is puffed and golden brown.
If using raw venison sausage, ensure the internal temp reaches 160°F before serving.
4. Serve Hot
Serve straight off the tray with your favorite dipping sauces. They’re best hot, but still great at room temp — perfect for game day, potlucks, or passing around the campfire.
Tips
Want extra flavor? Add a thin smear of mustard or cheese before wrapping the sausage.
Hickory or pecan pellets give a nice depth of flavor without overpowering the venison.
These reheat great in a toaster oven for round two.
Tag @Ranch.and.Rifle when you bring wild game to the party — we love seeing your cookouts, tailgates, and weekend hunts turned into plates worth passing.
