VENISON PIZZA

      Title: VENISON PIZZA
  Categories: Wild game
       Yield: 7 Servings
  
       1 lb Ground venison
       6 c  Unbleached flour
   1 1/2 c  Buttermilk
       4 tb Butter or margarine
       4 tb Honey
     1/2 ts Salt
       1    Package of yeast
     1/4 c  Warm water
       3 c  Grated cheese
       1 sm Onion, chopped
       2 cn Pizza sauce
            Chives (optional)
            Oregano
            Garlic powder
            Pepper
            Thyme
  
   First, measure flour into large bowl.  In a separate container combine
   buttermilk, butter, honey and salt. Heat the buttermilk mixture to
   lukewarm.  Dissolve yeast in warm water. Add yeast and milk mixture to
   flour and combine to make a firm dough.  Turn dough out and kneed for
   about 6 minutes, or until it is smooth and elastic. Put the dough in
   a greased bowl, cover and let rise until double in bulk, about 1
   hour. While dough is rising, prepare the toppings.  Grate plenty of
   cheese. Chop some onions and some wild chive if you have some handy.
   Fry venison, crumbling it as you fry.  When dough has risen, punch it
   down, divide it in half, and roll out the two parts to fit your
   baking sheets. The dough should be about 1/4-inch thick.  Let the
   rolled out dough rise for about 15 minutes. Spread a generous amount
   of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic
   powder, pepper and a little thyme. Top with grated cheese and the
   crumbled venison.  Bake at 350F for 20 to 30 minutes.
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