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.
Mayfair Pizza Co. can be found at 4 Lancashire Court, New Bond Street, London, W1S 1EY.
Game Pizza
Highly popular, venison is a brilliant meat, paired perfectly with seasonal redcurrant, red wine, and port.
Course Main Course
Cuisine Global
Keyword Pizza
Prep Time 20 hours hours 30 minutes minutes
Total Time 20 hours hours 30 minutes minutes
Servings 2
For the base and sauce 200 gram Pizza dough 40 gram Tomato pulp sauce 40 gram Redcurrant puree 40 gram Mozzarella 75 gram Beetroot diced into 2cm squares 2 Fresh figs cut into quarters 6 Dried figs For the topping, post cooking 75 gram Fresh wild rocket 54 gram Venison tartar seasoned with salt and pepper 54 gram Venison Carpaccio 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
