
Venison Bolognese Pizza with Crème Fraiche

Venison Bolognese Pizza with Crème Fraiche
by Chef Bri Van Scotter
Servings: 4
Prep Time: 15 minutes
Cook Time: 18-20 minutes
RECIPE
Venison Bolognese Pizza with Crème Fraiche
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 cup onion, chopped
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2/3 cup celery, chopped
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2/3 cup carrots, chopped
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1-pound ground venison
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1 cup whole milk
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1/8 teaspoon nutmeg, ground
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1 cup red wine
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1 1/2 cups canned San Marzano tomatoes, chopped with juices
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1 package of pre-made raw pizza dough
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1 cup crème fraiche
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Fresh Basil
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Chili Oil


Instructions
- In a large pot set over medium-high heat, add the oil, butter, and onion. Cook until the onion is translucent. Then add the celery and carrots, cook for about 3 minutes.
- Then add the ground venison, salt and pepper. Cook until the meat in cooked through.
- Add the milk, nutmeg, and wine to the pot. Cook for about 5 minutes, then add the tomatoes.
- Let the sauce simmer on low uncovered for about 1 hour.
- Preheat an oven to 400F.
- Take a large cast iron skillet, use a pastry brush to brush 3 tablespoons of olive oil all around the inside of the pan, add the pizza dough to the pan making sure that there is about 1/2 inch of the dough going up the sides around the pan. Then add about 1-1/2 cups of the Bolognese sauce to the top of the pizza dough. The dollop the cream fraiche on top of the sauce. And sprinkle the fresh basil leaves on top.
- Bake the pizza for about 18-20 minutes.
- While pizza is hot drizzle chili oil to your liking on top, then serve.