The Omnivore Pizza 🍕

2 weeks ago I made homemade pizza from scratch. Homemade crust, double sauce, pepperoni, onions, ground venison and ground chuck marinated in blackberry brandy and my spice mix. It was by far the best homemade pizza I've ever had.

Crust ingredients:
4 cups Self-rising flour
1 tsp Bread machine yeast
1 1/3 cup hot water
1/4 cup sugar
Olive oil
Salt

Ingredients:
Pizza sauce
Pepperoni
1/2 medium onion, chopped
1/2 lb Ground venison
1/2 lb Ground chuck
Blackberry Brandy
Worcestershire sauce
Salt
Italian seasoning
Garlic
Mozzarella

Directions:
1. In a medium bowl combine ground venison, ground chuck, salt, Worcestershire sauce, Italian seasoning and blackberry brandy. Refrigerate for 1-2 hours.   
2. Cook meat until brown. Drain fat and set aside to cool down.
3. In a small bowl, combine yeast & hot water for 10 minutes.
4. In a large mixing bowl combine flour, salt, olive oil, & yeast mix. Let dough rise for a hour.
5. Roll out the dough on to a greased pan to 1 inch thickness.
6. Spread pizza sauce evenly, leave a 1 inch edge for crust. 
7. Make 2 rings of pepperoni, starting at the edge of sauce.
8. Add the cooked meat, and chopped onions. Roll the edge of the crust.
9. Complete with cheese, crushed Italian seasoning and bake at 400° F for 35-40 minutes. Enjoy.

Yelds approximately 16 slices.
 




  

Triple Burger

Ingredients:

1 lb Ground venison
1 lb Ground chuck
Bacon, chopped
Onion, diced
Salt
Garlic
Italian spices
Blackberry Brandy
Worcestershire sauce
Egg, beat

1. Combine all the ingredients in a large bowl.
2. About a handful will make a patty.
3. Cook on medium heat until meat is golden brown.
4. Add, cheese, lettuce and your favorite condiments on a bun. Enjoy. 

Yelds approximately 4-6 burgers.

Chicken Burger

Ingredients:
1 lb ground chicken
Homemade BBQ Sauce
Garlic
Onion
Italian seasoning
Salt
Egg, scrambled

Homemade BBQ Sauce:
1/2 cup ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp white vinegar
1 tsp Garlic
1 tsp Onion
1 tsp Italian seasoning
4 tsp salt

Venison Meatballs/Meat Loaf

Ingredients for Meatballs/Meat Loaf:
1 lb. Ground Venison
2 Tb. Ketchup
1 slice Bread
1 Egg
1/8 ts. Pepper
1 ts. Salt
1/4 cup onions, chopped
1/8 ts. Garlic

Ingredients for Sauce:
1 cup Ketchup
1-8 oz. Tomato sauce
4 Tb. Onions, chopped
4 Tb. Brown sugar
1/4 teaspoon Pepper
2 Tb. Vinegar
1 Tb. Worcestershire sauce
4 Tb. Water

1. Mix ingredients and fill a mini muffin pan or 13x9 pan.

2. Mix sauce ingredients and pour over meat loaf. Add sauce to crock pot for meatballs.

3. Brown at 400°F for 15 for meatballs. Bake 400°F at  for 45 mins to 1 hours for meat loaf.

Note: For a large group I make the meatballs the day before a event. 

Spicy Tomato Turtle Soup

Ingredients:
Snapping turtle meat
Garlic
Cayenne pepper
Salt
Black pepper
Worcestershire sauce

4 Tbs. Butter

1 15oz. can tomato sauce

1 Bay leaf

1 onion, minced
4 tbs Corn starch

Parsley

4 Chicken Bouillon cubes

Basil
8 cups water

1. Boil meat in 4 cups of water and garlic for 1 hour.
2. Add , basil, bouillon cubes, parsley, onion, bay leaf, salt, cayenne pepper, black pepper, butter, Worcestershire sauce and simmer for 30 mins.
3. Add tomato sauce and corn starch mixed with 4 cups of cold water.
4. Simmer til soup thickens. Enjoy.

Smack N' Good Macaroni and Beef (Venison)

Ingredients:
1 lb. ground beef or venison
1 1/2 uncooked small elbow macaroni
1/2 cup minced onion
1/2 cup chopped green pepper
1 ts. salt
1/8 t. pepper
1 (15oz) can tomato sauce
1 cup water
2-3 ts. Worcestershire sauce
4 tbs. A1 sauce
American cheese

1. Brown the ground meat, drain fat.
2. Stir in macaroni, onion, green pepper, salt, pepper.
3. Cook, stirring until macaroni is transparent.
4. Add tomato sauce, water, Worcestershire sauce and A1 sauce.
5. Cover, simmer for 20 min, then stir.
6. Turn heat off, add american cheese slices on top and let stand for 5 mins.
7. Enjoy.

Pepperoncini & Worcestershire Mac N' Cheese

Tired of plain old Mac and Cheese or have you upgraded to  "Gourmet" Mac and Cheese with bread crumbs?

Here is something  new for a change. I like the Pepperoncini for the crunch and spiciness from the Worcestershire.

(Photo coming soon)