Venison Pepper and Onion Loaf

A delicious Italian loaf, soaked with homemade garlic butter, loaded with venison sausage, Italian seasoned sauteed bell peppers and onions and then a bubbly layer of cheese. Who wants some? 

Venison Pepper and Onion Loaf is ready to devour in 20 minutes or less. You’ll have a delicious, better than any takeout meal that the whole family will love. This is another anytime meal–it’s good for breakfast or dinner. 

When I make Venison Pepper and Onion Loaf I always have to double the batch and leave the peppers and onions off one of them for my son, Chase. I just leave it off and top the cheese with crushed red peppers. It’s so good, but I personally like it with bell peppers and onions better. You can also use ground venison burger or slices of venison steak. Get creative!

Venison Pepper and Onion Loaf

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 Pieces

Serving Size: 1 Piece

Calories per serving: 344

Fat per serving: 14 g

Venison Pepper and Onion Loaf


  • 1 Marketside Italian Loaf Bread 16 oz. (from Walmart)
  • 1 lb venison sausage
  • 4 tsp. olive oil (for frying)
  • 1/2 large onion
  • 1-2 bell peppers (I like to use different colors)
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 2 cups Mozzarella cheese
  • 6 Tbsp. butter
  • 1 tsp. minced garlic
  • dash of salt and pepper (optional)


  1. Preheat a skillet to medium-high heat and add 1 Tbsp. of olive oil. Once heated, add the venison sausage and fry until it's lightly browned. Remove from the heat and drain any excess oil/liquids.
  2. While the sausage is frying, thinly slice the bell peppers and onions. Add 1 tsp. of olive oil to a skillet and sauté until tender. Add the basil and oregano and lightly toss. Remove from heat and set aside for later.
  3. Put 6 Tbsp. of butter and 1 tsp. of minced garlic in a small bowl and heat in the microwave just until it's melted--maybe 30 seconds. Add a dash of salt and black pepper. Split the bread down the middle and remove about 1/2" of the bread from the center of each half.
  4. With a basting brush, put half of the butter and garlic mixture on each loaf half, making sure to coat the edges well.
  5. Divide the sausage and put half on each piece. Then add half of the onions and peppers and top with 1 cup of cheese each.
  6. Bake in a 375 F oven just long enough to melt the cheese, which is about 4-5 minutes. Place on a cooling rack or cutting board and cut each loaf half into four equal parts and devour!

The good, the bad and the delicious…

  • Venison Pepper and Onion Loaf is low in calories and sugar, high in protein and calcium.
  • The sodium, total fat, and cholesterol might be too high for some. See my tips below for making this a more diet-friendly recipe. 

See tips below for making this a more diet-friendly recipe.

Since we are removing part of the bread from each half of the loaf (maybe 25%), it’s impossible for me to calculate the nutrition facts without going insane. Also, your venison sausage might be made with different ingredients than mine–it might have a higher or lower pork sausage amount added or maybe you don’t even use pork sausage. Click the sausage if you want to check out my venison sausage recipe.

There are so many venison sausage recipes out there. I used the recipe you see above and it has 141 calories per serving, which is 80 g. This means it has 846 calories per lb. The Venison Pepper and Onion Loaf will serve 8, so the sausage calories would be 106 per serving. Have I ever mentioned I hate math!

Anyway, I calculated Venison Pepper and Onion Loaf as if I were using the whole loaf of Italian bread and a generic venison sausage patty. You can see the nutrition facts here at but keep in mind these facts are not 100% accurate. I personally would take away at least 25% from the totals.

Venison Pepper and Onion Loaf

Nutrition Facts

 Yields: 8 pieces  Serving: 1 piece
Calories 344  Calories from fat: 37
 % Daily Value*  
Total Fat 14 g  21%
 Saturated Fat 5 g  24%
 Monounsaturated Fat 1 g  
 Polyunsaturated Fat 2 g  
 Trans Fat 0.0 g  
Cholesterol 84 mg  28%
Sodium 534 mg  22%
Potassium 2 mg  0%
Total Carbohydrates 28 g  9%
 Dietary Fiber 2 g  7%
 Sugars 1 g  
Protein 30 g  59%
Vitamin A 12% Vitamin C 0%
Calcium 21% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To lower the sodium, total fat, and cholesterol, use non-fat mozzarella cheese and a butter alternative or omit the butter.
  • To help lower the cholesterol and fat you could use less fat in your ground venison. This recipe was calculated using 80/20 ground venison burger.
  • Whatever changes you make to your Venison Pepper and Onion Loaf, you can recalculate the nutrition facts at

Bon Appétit

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