How To Make The Perfect… Game Pizza

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

Mozzarella, 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.

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