Great Venison Cooking

Archive for the ‘Pizza and Calzone’ Category

I’ve been looking for recipes that are easy for Rick to take to work…that means easy to heat, can be eaten hot or cold (he gets interrupted a lot), and not to fragrant (he owns a massage center, so the smell of spicy food isn’t a good thing).

Calzones seem to fit the criteria, so I’ve been searching for recipes. I found this one on YouTube (actually, I found it anywhere I searched for Venison Calzone, so I thought I should try it).

The video doesn’t provide amounts, so I looked up other recipes to get an idea of about how much of each ingredient is necessary. I think I got it about right. We ate this two nights in a row, and it was definitely better the second night. Also, it doesn’t have any of the usual Italian flavors…that was okay with me, but Rick wanted the oregano. That said, it was very easy to make and looks pretty.

Easy Venison Calzone

Ingredients

• 1 15 oz can diced tomatoes
• 1 tsp Fennel seed
• 1 tbs Olive oil
• Salt and pepper to taste
• 1 lb ground venison
• 1/2 green pepper, chopped
• 1 cup romano cheese
• 4 oz mozzarella, shredded
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Pizza dough recipe (I used the prepared dough from Trader Joe’s)

Directions

Preheat oven to 400. Roll out dough, making oblong shape about 1/4 inch thick. Spread tomato down center of dough, and top with browned ground venison, green pepper, mozzarella, and romano cheese, salt and pepper. Fold ends of dough and roll. Brush with egg and sprinkle with sesame. Bake in a jelly roll pan until golden brown, about 15 minutes. Cool five minutes, slice and serve.

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A cook, even an amateur, wouldn’t be a cook if she didn’t experience the occasional spectacular failure.

My pot pies have been a hit, except for one little thing…I use aluminum pie tins that can’t go in the microwave. I decided to make some hand held meat pies, which would be easier for Rick to take to work.

So, the other night I mixed up some pie filling, drained the excess liquid, placed it on some pie crusts that I’d rolled out like pizza dough.

It would have worked if I’d actually used pizza dough.

The result was not pretty at all. Tasty, but not pretty. Next time, I’ll use the pizza dough. And maybe even find an actual recipe.

The filling was very good, though. So here it is.

Venison Meat Pie Filling
1 ½ lbs ground venison—browned in olive oil
2 tbs olive oil
½ cup peas
2 carrots–chopped
1 russet potato—chopped
½ tsp basil
½ tsp oregano
1 can vegetable stock (about 14 oz)
Salt and pepper to taste

Brown the meat and set aside. Add all other ingredients to the onions and simmer for 15 minutes.

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