VENISON, RASPBERRY, ROSEMARY AND BLACK-TRUFFLE PIZZA
Simonsig Pinotage 2007
for the pizza base
10g salt 21/ yeast 50g lard 30g olive oil 250ml lukewarm water 500g white flour
for the topping
500g venison sirloin salt and pepper olive oil for frying 25ml stock 180g raspberries 50g butter 25g rosemary 20g salt 25ml olive oil 180g fresh rocket 10g black truffles
Gently heat the salt, yeast, lard and olive oil in the water until the lard has melted and then add the mixture to the flour. (If the yeast is overheated at this stage it can become inactive.) Knead gently for five minutes. Brush with oil, cover with a damp cloth and leave to rise for five hours in a 40°C oven. Season venison with salt and pepper. Brown the meat in a large frying pan in a little olive oil. Remove the venison and set the pan aside. Allow the meat to cool and slice very thinly. Deglaze the pan with the stock, add 80g of raspberries and bring the liquid to the boil, allowing it to bubble for a few seconds. Remove from the heat and, whisking vigorously, add the butter to the liquid.
Chop 18g of the rosemary very finely, mixing it with the salt. Set aside the remaining rosemary.
Divide the pizza dough into five portions, and stretch into 5mm-thick bases, brushing the dough with olive oil and seasoning it with rosemary salt as you work. Bake in a preheated oven for five minutes at 230°C, or for three minutes at 380°C. Remove from the oven and add the rocket, followed by the thinly sliced venison and the remaining raspberries. Top with the rosemary stalks. Place the pizza in the oven for another minute, remove and top with shavings of black truffle, and drizzle with the sauce. Season with rosemary salt and serve.