By Jonathan Hatchman, Food Editor, @TLE_Food
Highly popular and in season at the moment, venison is a brilliant winter meat, paired perfectly with seasonal redcurrant, red wine, and port. And although most popularly roasted or cut into steaks here in the UK, Mike Lecouteur -Executive Chef of Mayfair Pizza Co. – has created his own game pizza; ‘BambiMeatsItaly’. Comprising venison Carpaccio and tartar, as well as figs, beetroot, and redcurrant puree, here’s the recipe in order to recreate the dish at home.
For the base and sauce
Pizza dough, 200g
Tomato pulp sauce, 40g
Redcurrant puree, 40g
Beetroot, 75g, diced into 2cm squares
Fresh figs, 2, cut into quarters
Dried figs, 6
For the topping, post cooking
Fresh wild rocket, 75g
Venison tartar, 54g, diced and seasoned with salt and pepper
Venison Carpaccio, 54g, seasoned with salt and pepper
Pre-heat the oven to 250C.
Roll out the pizza dough and cover evenly with the tomato pulp sauce and redcurrant puree leaving a one-inch border around the edge of the base.
Tear the mozzarella ball into eight pieces, placing the pieces onto the pizza base.
Spread the beetroot and figs over the base and season with salt and pepper.
Cook in the pre-heated oven at 250C for 4-6 minutes, on a pizza stone, until the base is fully cooked and the edges are crisp and golden.
When the pizza is cooked, add the fresh rocket and then scatter the venison tartar and Carpaccio over the pizza and rocket.
Mayfair Pizza Co. can be found at 4 Lancashire Court, New Bond Street, London, W1S 1EY.