Venison Pizza w. arugula & balsamic blackberry reduction


Serves two individual pizzas


Pizza dough:

- 3.5 cups/8.5 dl pizza flour

- 1.5 cup/3.5 dl room temp water

- 1 packdry yeast/ 10g instant yeast

- 2 eggs

- 2 tbl spoon good olive oil

- Venison Loin - 125g pr pizza

- 3 branches of fresh rosemary

- 1-2 cloves of fresh garlic

- Sea salt

- Fresh ground pepper

- Goose or duck fat for pan frying

- 1 cup crumbled gorgonzola cheese

- 1 cup ricotta cheese

- Fresh arugula 

- 1 cup good balsamic vinegar 

- 1/2 cup fresh blackberries 

- Mixed mushrooms


Start with building a good fire of hardwoods in a fire pit


Prepare the pizza dough:

Add water to mixing bowl

Add yeast to water and mix - add two eggs and stir

Mix in flour little by little - mix with wooden spoon, then gently kneed dough

Let rise for 20 min at room temperature.




Prepare venison loin - approxemently 125g pr pizza

Season loin with a good layer of salt and fresh ground pepper on both sides.

Add cast iron skillet directly on coals - let heat

Add a tbl spoon of goose fat to sizzling hot pan - when fat is hot, add rosemary branches to skillet and turn when brown.

Smash garlic with hand and add to pan - cook for until golden.


! Remember to have fun and drink wine ! 


Move rosemary and garlic to the side - Sear loin 2 min on each side

Remove meat from pan - place on cutting board and pour fat over the loin - cover with tinfoil and let rest while preparing pizza bottom.


Dust table or big cutting board with flour

Use half of dough for one pizza - form round ball and roll out into thin layer

Slice loin in 3-4 mm slices against the grain

Mix gorgonzola and ricotta cheese well - spread half on one pizza

Add sliced venison - add mushrooms 

Sprinkle with crumbled gorgonzola 


Bake pizza for 15 min at 550 F / 285 C on pizza stone


For more rare meat - add meat to pizza after 10-12 min of baking.


Reduce balsamic slowly to half in a pot - take off heat - pour in blackberries 


When pizza is done - top it with fresh arugula and drizzle with balsamic reduction to taste

Season with salt and pepper and serve with a glass of full bodied red wine - Cabernet Sauvignon or Syrah!

Remember to have fun and drink wine!

Bon appetit!