Venison pizzas

Add a twist to pizza night with these moreish venison pizzas. Featuring caramelised onions, feta cheese, thinly slice pan fried venison and fresh rocket, they’re sure to go down a treat!

Ingredients

Cooking time: 45 min

2 pizzas

CARAMELISED ONIONS

• 3 small or 2 large red onions

• 3 cloves garlic

• 2 1/2 Tbsp butter

• 2 Tbsp balsamic vinegar

• 2 Tbsp brown sugar

• 1 tsp dried rosemary

• Salt and pepper

PIZZAS

• 2 large pizza bases (storebought or homemade)

• 1/4 cup pizza sauce (100 g)

• 100g feta cheese

• 2 cups grated mozzarella cheese (200 g)

• 300 g venison medallion steaks

• 3 Tbsp olive oil, divided

• 60 g baby or Mediterranean rocket

• Chilli flakes (optional)

Preparations

1. CARAMELISED ONIONS

   Thinly slice onions into half rings. Crush garlic. Melt

   butter in a large frying pan on medium heat until

   bubbling. Add onions and garlic and cook until just

   tender (3–4 minutes).

2. Stir in vinegar, sugar and rosemary. Cook, stirring

   occasionally, for a further 10–15 minutes, until onions

   are sticky and caramelised. Remove from heat and

   season with salt and pepper to taste.

3. PIZZAS

   Preheat oven to 230ºC fan bake. Place pizza bases on

   oven trays or pizza pans. Spread with pizza sauce. Top

   with caramelised onions, them crumble feta over the

   top. Sprinkle with mozzarella. Bake for 12 minutes, or

   until pizzas are golden and bases are crispy.

4. Meanwhile, rub venison steaks all over with 1

   tablespoon oil and season with salt and pepper. Heat

   a large frying pan on medium-high. Pan fry venison

   for 2–3 minutes each side (for medium-rare). Remove

   from pan and place on a wooden board. Cover with

   foil and leave to rest for 5 minutes.

5. SERVE

   Slice cooked pizza into wedges. Thinly slice venison

   and arrange on the pizza pieces. Top with rocket and

   drizzle all over with remaining olive oil. Add a sprinkle

   of chilli flakes, if desired.

6. Lower the heat to low and simmer for about 2 hours. Stir from time to time, taste the sauce and possibly add more spices to your taste. Use the sauce for spaghetti, lasagna or something else good.

Enjoy!

VENISON PIZZAS RECIPE NOTES

WINE MATCH

An off-dry Riesling.

GLUTEN-FREE OPTION

Use gluten-free pizza bases and make sure pizza sauce is gluten-free.

INGREDIENT SWAPS / NOTES

You could use brown onions instead of red onions.

STORING AND REHEATING

Leftover pizza is best reheated in the oven. Cover with foil to prevent it becoming too crispy.