#4 Philly Deer Steak Pizza

Modern Pioneer - - Venison -

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.

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