Food Fight Friday: Venison Meatloaf vs. Venison Pizza
Venison Meatloaf vs. Venison Pizza __ Leave it to Wild Chef reader and frequent Food Fighter Levi Banks to come...
Venison Meatloaf vs. Venison Pizza
Leave it to Wild Chef reader and frequent Food Fighter Levi Banks to come up with an innovative way to serve up some venison–on a pizza. Levi sent this picture in a while back and I’ve been dying to feature it here to see what the rest of the peanut gallery thinks about his creation. I’m putting the pizza up against another family mealtime staple–the humble meatloaf. So, which looks better to you?
David’s Venison Meatloaf
I got a hankering for some good ol’ fashioned meatloaf the other day, so I thawed a pound of ground antelope and a few Italian venison sausage links, which I stripped from their casing. Added in some fresh bread crumbs, a couple of eggs and a few spoonfuls of garlic chili sauce. Mixed everything together quickly and made free-form loaf in my new casserole dish. Baked at 350 degrees for about an hour until interior temps made it to 160 degrees. It was darn good with some mashed potatoes, but even better the next day served cold between two slices of bread slathered with mayo.
Levi’s Venison Pizza
The pizza was made on a homemade, whole wheat crust. I used a fairly tender cut of venison, sliced it up and sauteed it to get it cooked somewhat. The vegetables on the pizza were diced red onion and bell pepper. No sauce; my wife doesn’t like tomato sauce on her pizza much.
Mostly mozzarella cheese, but some cheddar too. We make pizza frequently. The crust, onion, bell pepper, and cheese are pretty much constants–but the other toppings, or the type of cheese, really depend on what we have on hand. Oh, and of course cilantro to garnish. Baked at 450 degrees on a thoroughly heated pizza stone.
Don’t forget to send in your best food photos and we’ll feature them here in the coming weeks. Simply e-mail them in to firstname.lastname@example.org and we’ll get them in the que.