Wild Venison and Spinach Pizza


Venison Steak sliced into bite size strips
2 tbsp
Olive oil
Onion, finely chopped
Carrot, grated
1 tsp
Cumin seeds
1 tsp
Fennel seeds
Garlic cloves, crushed
1/2 tsp
1/2 tsp
All spice
1 + 1/2
Harissa (plus extra to serve, optional)
3/4 cup
Beef stock
1 tbsp
Worcestershire sauce
To taste
Sea Salt
To taste
Black pepper
26cm pre-prepared pizza bases
2 tbsp
Tomato paste
2 tbsp
Sour cream
Baby spinach or kale leaves
1/2 cup
Sour cream
2 1/2 cups
Grated mozzarella
Tomatoes, diced


1. Preheat oven to 200°C fan bake.
2. Heat the oil in a large sauté pan and add onion, carrot, cumin and fennel seeds. Season with salt, cover and cook until tender.
3. Increase the heat to high and cook the mince, garlic, cinnamon, allspice and harissa, if using, for 5 minutes, breaking the meat up with a wooden spoon so there are no large pieces.
4. Add the stock and Worcestershire sauce and continue to cook over a high heat until the liquid has evaporated, stirring often. Season to taste.
5. Place the pizza bases on a lined baking tray and spread with the tomato paste and sour cream. Top with the venison, then a handful of spinach, spoonfuls of sour cream and the mozzarella.
6. Drizzle with olive oil and bake for 10 minutes until the pizza base is crisp and the top is lightly golden.
7. Top with the remaining leaves and diced tomato. Serve with extra harissa.
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