March 08, 2013
Food Fight Friday: Venison Pizza vs. Venison Peanut Stew
By David Draper
A couple weeks back, Wild Chef reader Levi Banks sent in some beaver posole. I was a little concerned times were getting so tough for Levi that he had to resort to fur-bearing rodents, but it seems my worries were premature. This week he kicks in a unique peanut venison stew to go against my venison sausage pizza.
David’s Venison Sausage Pizza
I’ve been making a lot of sausage lately—venison country sausage, antelope breakfast sausage, Italian, Andouille, kielbasa. Anytime you’re stuffing sausage, you end up with some loose meat at the bottom of the stuffer. That leads to some creative use, including browning it for pizza topping. This particular pie also got some sun-dried tomato. I didn’t have any fresh mushrooms on hand, but there was a can of button mushrooms in the pantry, so they got added as well. About 15 minutes in a hot oven and I was rewarded with a pretty simple and tasty snack to accompany my sausage clean-up efforts.
Levi Banks’ Venison Peanut Stew
I cubed a pound of stew meat and browned it in the pan, then took the meat out and cooked two onions, some garlic, and minced ginger until soft. Put the meat back in plus a large can of tomatoes, add some water to cover, a little cayenne, coriander, cumin, and nutmeg. Let that simmer for a bit, depending on how tough your meat is—maybe a couple of hours—then stir in a healthy 1/2 cup of peanut butter and let simmer a little longer. We served it garnished with peanuts, garlicky kale, and homemade chapatti—a tortilla could be used if that's all you have. Chapatti are pretty easy to make though: 1 cup of water, 2 cups of whole wheat flour, 2 Tbsp. oil, and 1 1/2 tsp. salt; mix it all up well and let it rest covered for a while—overnight in the fridge would be fine. Take little balls of dough and roll them out pretty thin, cook for a minute or two on each side in a skillet.
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