Venison Pizza

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Venison Pizza

Postby ArkansasDon » Sat Mar 17, 2007 4:29 pm

1 lb Ground Venison
1 10 oz jar Prego Italian Sauce, use ¾ of the jar
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½â€
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Postby wooly » Sat Mar 24, 2007 12:02 pm

An amazing bunch of recipes you've compiled here Don! Seriously man!
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Postby ArkansasDon » Sat Mar 24, 2007 4:06 pm

I've written a few cook books on Wild Game Cooking, currently working on a 3rd.

There all made from classic and been modified to fit wild game and tweeked again.
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Postby wooly » Sun Mar 25, 2007 5:26 am

How/where do I get my hands on a copy. At the end of the hunt the eats are what I find just as rewarding as the memmories of the kill! Cooking wild game is one of my favorite post season hobbies!
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Re: Venison Pizza

Postby Ladybowhunter » Sun Feb 20, 2011 8:03 am

I have put deer burger on pizza, also, deer breakfast sausage, I make homeade
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Re: Venison Pizza

Postby Larry6 » Thu Nov 24, 2011 3:52 am

i hope you like this venison pizza recipe...
Ingredients:
1 lb Ground venison

6 c Unbleached flour

1 1/2 c Buttermilk

4 tb Butter or margarine

4 tb Honey

1/2 ts Salt

1 Package of yeast

1/4 c Warm water

3 c Grated cheese

1 sm Onion, chopped

2 cn Pizza sauce

Chives (optional) Oregano Garlic powder Pepper Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.
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