Popular searches
Articles
Series
Topics
Shop
Recipes
Course
Main
Duration
30 minutes
Serves
Makes 4 small flatbread pizzas (4 as a main, 8-10 as an appetizer)
Chef’s notes
This Super Bowl Sunday, indulge family and friends with wild game for the big game. This appetizer uses the Sloppy Joe recipe I shared last week, spread on naan flatbreads with cheese and red onion. Think of this as a barbecue chicken pizza, but with ground venison instead of chicken.
Ingredients
Sloppy Joes
- 1 lb. ground venison
- 2/3 cup finely diced yellow onion
- 2 cloves of garlic, minced
- 1 1/2 cups ketchup
- 1 1/2 tbsp. apple cider vinegar
- 1/3 cup water
- 3 tbsp. brown sugar
- 1 1/2 tsp. chili powder
- 1 1/4 tsp. cumin
- 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
Pizza
- 4 large, pre-made Naan flatbreads
- 4 cups mozzarella cheese, shredded
- 1/2 red onion, diced
- Cilantro to serve
- 3 cloves garlic, minced
Also works with
Any ground wild game
Special equipment
Oven, sauté pan
Preparation
- Preheat oven to 425 degrees.
- Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
- Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced red onion until brown and soft, about 3-5 minutes. Add the minced garlic and cook an additional minute.
- Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir. The mixture should be pretty saucy.
- Spread equal portions of the venison Sloppy Joe mixture across each flatbread. Cover with mozzarella cheese and sprinkle with sliced red onion.
- Transfer the flatbreads to the oven. For a crispy pizza, place them directly on the rack. For a softer dough, place onto a cookie sheet or pizza stone. Bake for about 10 minutes or until the cheese is bubbly and melted.
- Slice and serve with fresh cilantro.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Venison Deep Dish Pizza
(1)
Pizza is one dish that inspires a lot of debate. Thick or thin crust? Meat and sauce on bottom or top? Cheese first or last? Chicagoans are particularly passionate in this discussion.
Deep dish pizza has deep roots in the Windy City. As an Illinois product of the 19th century, it’s now a staple...
Michael Vialpando
Dec 31, 2020
Read More
Play Now
Recipes
Venison Pizza Pockets
(0)
Every year I leave Bozeman, Montana, at 4 a.m. and drive through Idaho for a week of steelhead fishing on the Snake River. If I time it just right, I arrive in Kamiah, Idaho, the minute the first pizza pockets come out of the fryer at Harvest Foods. Of all the pizza pockets I've had across North...
Rick Matney
May 6, 2021
Read More
Play Now
Recipes
Venison Breakfast Pizza
(0)
Americans revel in defacing pizza. From creating pizza pockets to making squirrel the main topping. I don’t consider this something done out of disrespect, but simply a product of creativity. Pizza is a clean carbohydrate tray, with all the ingredients on display and a built-in handle in the back...
Michael Vialpando
Jan 7, 2022
Read More
Play Now
Venison Sloppy Joe Pizza
Course
Main
Duration
30 minutes
Serves
Makes 4 small flatbread pizzas (4 as a main, 8-10 as an appetizer)
Chef’s notes
This Super Bowl Sunday, indulge family and friends with wild game for the big game. This appetizer uses the Sloppy Joe recipe I shared last week, spread on naan flatbreads with cheese and red onion. Think of this as a barbecue chicken pizza, but with ground venison instead of chicken.
Ingredients
Sloppy Joes
- 1 lb. ground venison
- 2/3 cup finely diced yellow onion
- 2 cloves of garlic, minced
- 1 1/2 cups ketchup
- 1 1/2 tbsp. apple cider vinegar
- 1/3 cup water
- 3 tbsp. brown sugar
- 1 1/2 tsp. chili powder
- 1 1/4 tsp. cumin
- 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
Pizza
- 4 large, pre-made Naan flatbreads
- 4 cups mozzarella cheese, shredded
- 1/2 red onion, diced
- Cilantro to serve
- 3 cloves garlic, minced
Also works with
Any ground wild game
Special equipment
Oven, sauté pan
Preparation
- Preheat oven to 425 degrees.
- Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
- Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced red onion until brown and soft, about 3-5 minutes. Add the minced garlic and cook an additional minute.
- Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir. The mixture should be pretty saucy.
- Spread equal portions of the venison Sloppy Joe mixture across each flatbread. Cover with mozzarella cheese and sprinkle with sliced red onion.
- Transfer the flatbreads to the oven. For a crispy pizza, place them directly on the rack. For a softer dough, place onto a cookie sheet or pizza stone. Bake for about 10 minutes or until the cheese is bubbly and melted.
- Slice and serve with fresh cilantro.