| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Wild game |
7 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground venison |
| 6 |
c |
Unbleached flour |
| 1 1/2 |
c |
Buttermilk |
| 4 |
tb |
Butter or margarine |
| 4 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 1 |
|
Package of yeast |
| 1/4 |
c |
Warm water |
| 3 |
c |
Grated cheese |
| 1 |
sm |
Onion, chopped |
| 2 |
cn |
Pizza sauce |
|
|
Chives (optional) |
|
|
Oregano |
|
|
Garlic powder |
|
|
Pepper |
|
|
Thyme |
INSTRUCTIONS
First, measure flour into large bowl. In a separate
container combine buttermilk, butter, honey and salt.
Heat the buttermilk mixture to lukewarm. Dissolve
yeast in warm water. Add yeast and milk mixture to
flour and combine to make a firm dough. Turn dough
out and kneed for about 6 minutes, or until it is
smooth and elastic. Put the dough in a greased bowl,
cover and let rise until double in bulk, about 1 hour.
While dough is rising, prepare the toppings. Grate
plenty of cheese. Chop some onions and some wild chive
if you have some handy. Fry venison, crumbling it as
you fry. When dough has risen, punch it down, divide
it in half, and roll out the two parts to fit your
baking sheets. The dough should be about 1/4-inch
thick. Let the rolled out dough rise for about 15
minutes. Spread a generous amount of pizza sauce on
the dough. Sprinkle on plenty of oregano, garlic
powder, pepper and a little thyme. Top with grated
cheese and the crumbled venison. Bake at 350F for 20
to 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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