Grilled venison pizza with artichokes, goats cheese & roasted red onion
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Serves 4
Keep toppings simple:
Woodburn venison steak packs
salt & pepper
chopped garlic
4 x 25cm pizza bases part cooked
2 large red onions
1 bulb of garlic
8 artichoke bottoms cut into 1/4s
1 pkt of cocktail tomatoes, yellow or red
4 1/2s roasted red capsicum skinned and deseeded
1/4 cup of destoned black olives
200gm of goat cheese
500mls olive oil
2 tspn tapenade
tomato & herb concasse
salt & pepper
chopped garlic
4 x 25cm pizza bases part cooked
2 large red onions
1 bulb of garlic
8 artichoke bottoms cut into 1/4s
1 pkt of cocktail tomatoes, yellow or red
4 1/2s roasted red capsicum skinned and deseeded
1/4 cup of destoned black olives
200gm of goat cheese
500mls olive oil
2 tspn tapenade
tomato & herb concasse
Marinade:
Oregano, tarragon, thyme, basil or pesto, black pepper and salt. 50mls olive oil.
Method:
Stand venison in marinade for at least 1 hour, Brush whole onions with olive oil along with garlic, roast in a moderate
oven 160C/170C for 1 ½ hrs.
oven 160C/170C for 1 ½ hrs.
Brush pizza base with oil, Spread over the tapenade, Spread on tomato concasse
Place on the artichoke buttons and arrange the rest of the ingrediants
Slice roasted onions and garlic, crumble over goat cheese, bake in a very hot oven until cooked-bottom should be crisp.
Cook venison as steaks in a hot pan, rest for 1-2 mins,slice thinly and fan over top of pizza.
Cook venison as steaks in a hot pan, rest for 1-2 mins,slice thinly and fan over top of pizza.
