September 14, 2012
Food Fight Friday: Venison Pizza vs Bear Kebabs
By David Draper
It must be the cool mornings, but I’ve been on a cooking, canning, and all-around kitchen binge lately. Or that’s the excuse I’ve been giving my editors for the late assignments anyway. The strange thing is, I’ve been spending so much time in the kitchen working on special projects that when it comes dinnertime, I get a bit lazy. Luckily, I have mastered a few easy-to-make meals that don’t compromise on taste, like the two featured in this week’s Food Fight.
At first, homemade pizza seems daunting, but in fact, it’s one of the easiest meals to make, particularly if pick up some pre-made pizza dough at the store. After that, it’s all gravy. Just stretch the dough into whatever shape you want, load it with toppings, then bake for 12 to 15 minutes in a super-hot oven. The version you see here is topped with homemade red sauce, mushrooms, mozzarella, and venison bacon.
There are a couple of different things going on in this photo. In the foreground are chunks of bear steak and mushrooms marinated in a mix of soy, hoisin, and chili-garlic sauce. In the back is a more classic kebab featuring skewered chunks of onions and peppers interspersed with pieces of the cherry-bear sausage I made a few weeks back. Of the two types of kebabs, I have to say the sausage versions were the better of the two, though the steak-and-mushrooms sticks weren’t too shabby either.
I’ve got a few photos in the Food Fight que, but I need some readers to step up with great submissions to put them against. Send your best in to firstname.lastname@example.org.