How To Make Venison Pizza
Who doesn’t like pizza? Especially homemade pizza.
My family makes a lot of homemade pizzas throughout the year. They just seem to taste better than anything you can buy at a restaurant, and especially out of the frozen section of the local grocery store.
The Wild Chef with Field & Stream has a great recipe for cooking wild game pizza in a cast-iron skillet.
I could make three of these wild-game pizzas in the time it takes Domino’s to deliver one pie to my door—and, no offense to Domino’s (which I do love), mine’ll taste better, too. Seriously, this is one of the easiest, quickest, and most delicious wild-game recipes you will ever make. I’ve fixed it a few times: The first was topped with mottled duck breast and caramelized onions (great). The next was classic margarita (good, but seriously lacking in wildness). And the most recent pie (the one photographed here) featured the holy trinity of pizza toppings: venison sausage, onion, and green pepper (perfection).
Of course, what’s also great about this recipe is that you can top it however you like.
Except for pineapple. Pineapple is not allowed on this pizza.
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