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

Model 1895 Guide Gun
Model 1895 Guide Gun

Ruger Reintroduces the Marlin Model 1895 Guide Gun

Ruger has announced the reintroduction of the Marlin Model 1895 Guide Gun. Formerly known as an “1895 GBL” (Guide Big Loop), this model is Ruger’s first reintroduction in the Guide Gun family of rifles and Ruger’s first introduction of an alloy steel Marlin rifle with a blued finish.

Henry Repeating Arms Celebrates 25th Anniversary with Limited Edition Rifles

Henry Repeating Arms has announced two limited-edition models celebrating the company's twenty-fifth anniversary. Available at dealers nationwide while supplies last, the rifles pay tribute to the beginnings of Henry Repeating Arms as a company and the origins of the lever action rifle's enduring legacy in America.

Tips for Hunting Pre-Rut Mule Deer

Just before the breeding season bucks make seemingly random decisions, forcing us to analyze their habitat’s food, water and cover and how each factor influences their behavior.

#SundayGunday: Winchester SX4 Left Hand Waterfowl Hunter

Get a closer look at the Winchester SX4 Left Hand Waterfowl Hunter, the latest addition to our #SundayGunday series.

Recipe: Venison Top Sirloin and Chimichurri Sauce

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

DIY Skull Cleaning on the Road

Awareness of chronic wasting disease has spread across the country and today includes regulations regarding the transport of ungulate skulls taken by traveling hunters. Follow these suggestions to clean your skulls while on the road to avoid running afoul of any game laws.

Interests



Get the best of American Hunter delivered to your inbox.