Venison Pizza

by
posted on December 10, 2012
2012121015448-vp_f.jpg

There is a New Years Eve tradition in my family in which we make dozens upon dozens of thin crust pizzas and eat them fresh out of the oven all night long. Because they are thin and delicate, it is easy to eat a pie or two all by yourself. Then the challenge is keeping your eyes open until the ball drops. Really good pizza dough is a canvas on which to drop your favorite ingredients and express your culinary creativity. It is also a good place to scatter your wild game scraps from the season and turn them into something delicious.

I like ground venison on this pizza, along with tomato sauce, mozzarella, red onion, oregano, sage and thinly sliced jalapeno peppers. You can also try ground wild boar, elk, caribou, squirrel or whatever else is lurking in your freezer. Use the scraps of meat that you’re not sure what to do with, rather than a prime cut of meat like venison back strap, which is better cooked rare. If you want to add thinly sliced back strap, you sear it separately in a pan, no more than medium rare, then slice it thin and lay it over the top of the cooked pizza before serving. I also like to offer up some pizzas with fresh greens on top, arugula tossed in a bit of lemon juice. Salt and pepper is one of my favorite things on a pie when it is fresh out of the oven. Use this dough recipe as your blank canvas and see what wild game creativity you can cook up. I think you’ll find that you’re an artist after all.

“Thin Crust Pizza Dough”

6 cups flour
1 teaspoon salt
1 teaspoon olive oil
2 cups warm water
3 teaspoons yeast
1 pinch sugar

1. Dissolve yeast in a little sugar and warm water. Let stand until foamy.

2. In a bowl combine flour, salt and olive oil. Add the yeast mixture. Then the water. Work dough to a firm ball. Cover with a moist towel and let rise until double.

3. Take about 1/4 of the dough and roll it out onto a floured work surface for rolling. Grease a baking sheet and lay the dough into it.

4. Cover with any toppings that you want.

5. Bake at 425 degrees for 10 minutes, then reduce the temperature to 400 degrees for about 20 minutes more. The ingredients above make four pizzas.

Latest

Trijicon New MRO SD Lead
Trijicon New MRO SD Lead

First Look: Trijicon New MRO SD

The next generation of Trijicon’s Miniature Rifle Optic is optimized for use with a magnifier.

Revolver Build: Fink's Custom Taurus Raging Hunter .44 Magnum

This big bore revolver is tricked out for handgun hunting, defense against dangerous game and personal protection. 

First Look: JK Armament RPX .30Cal Suppressor

JK Armament is proud to announce its all-purpose .30-caliber suppressor, the JK 155 RPX .30CAL.

Behind the Bullet: 6.5-300 Weatherby Magnum

Curious about the 6.5-300 Weatherby Magnum? Learn about the history and performance of this storied cartridge in Phil Massaro's latest Behind the Bullet.

First Look: Rossi LWC Folding Stock

Rossi's Lightweight Carbine (LWC) has been a favorite truck gun and scouting rifle for hunters since its introduction. Now, Rossi USA is taking it a step further with the launch of the Rossi LWC Folding Stock—available both as a complete rifle and as an easy-to-install accessory for current LWC owners.

Safe Gun Storage After Hunting Season

With the close of deer seasons, many hunters have stored their firearms. While the basics of gun safety are covered in hunter education programs, the Maryland Department of Natural Resources (MDNR) recently issued a reminder that storage out of season should be reviewed by sportsmen.

Interests



Get the best of American Hunter delivered to your inbox.