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mrmaximo
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Preheat grill to 375°F with Bear Mountain BBQ pellets.
In a large skillet over medium heat, cook venison until browned. (I prefer to cook until browned but still slightly pink to avoid overcooking.) If using unseasoned ground venison, brown it first, then drain and mix in seasonings.
Add in pizza sauce and mix well, then remove from heat.
To a 9 inch cast iron skillet or 8x8 inch lightly greased pan, add a layer of the venison meat.
In a medium sized bowl, mix together cream cheese, Greek yogurt, salt, garlic powder, and dried oregano until smooth and creamy.
Add the cream cheese mixture on top of the venison mixture. You can add it in dollops and gently spread it for an even layer or leave it in dollops for a rustic look.
Top the cream cheese layer with another layer of the meat sauce.
Sprinkle with mozzarella cheese and parmesan cheese then top with pepperoni slices.
Bake for 15-20 minutes or until cheese is melted and bubbly.
While the dip bakes, brush the baguette slices with melted butter or olive oil and sprinkle with garlic powder.
Toast for 5-7 minutes on the grill or in the oven until golden and crispy.
Once the dip is finished, remove from the grill and sprinkle with dried oregano and basil leaves then drizzle all over with hot honey.
Serve with the toasted baguette slices for dipping!