#4 Philly Deer Steak Pizza
Grab a fresh roast off your harvest, and turn it into something that your hunting companions have probably never tasted in camp before. Since your time and cooler space are valuable, make the crust and parmesangarlic sauce before the hunt, or just buy premade versions from the grocery store.
1 cup thinly sliced venison roast 1 cup thinly sliced green bell pepper ¼ cup sliced mushrooms ¼ cup sliced onion
Extra virgin olive oil 1 12-inch pre-made pizza crust ½ cup parmesan-garlic alfredo sauce 1 cup grated provolone cheese 1 cup grated mozzarella cheese Crushed red pepper
Sauté venison, pepper, mushrooms and onion in a Dutch oven with olive oil until everything is tender.
Bring grill to medium heat.
Spread olive oil on one side of pizza crust and place oil side down on hot grill.
Once on the grill, spread olive oil on the side of the pizza crust that is facing up.
Grill each side for a couple of minutes, or until the crust starts to turn golden brown.
Place the pizza crust on a baking sheet, pizza stone or tin foil, and then place it back on the grill.
Add the toppings in order: sauce, half of the cheese, venison, vegetables, the remaining cheese, and finish with crushed red pepper.
Lightly place a sheet of tin foil on top of the pizza so that it holds in heat, but doesn’t come in contact with the toppings too much.
Grill for about 8 minutes, or until the cheese is thoroughly melted.