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Venison and potato pizza
recipe
Pizza dough (start 48 hours before)
Poolish
Ingredients
- 150g water
- 150g 00 flour (baker’s flour)
- 3g fresh yeast or 2g dry yeast
- 5g honey
Method
Mix yeast, honey and water together. Add to flour and mix well. Leave out at room temperature for 1 hour. Place in fridge overnight
Dough
Ingredients
- 200 ml water
- 350g 00 flour or baker’s flour
- 10g salt
- 10g olive oil
- Poolish (all)
Method
Mix all ingredients together until dough is nice and elastic. Place in the fridge until the next day.
Bechamel Sauce
Ingredients
- 50g butter
- 50g flour
- 200 ml milk
- 50g parmesan cheese
- Salt and pepper to taste
- Truffle paste (optional)
Method
Melt butter, add flour, and cook out until it crumbles on low heat. Add milk and keep cooking until it becomes a thick sauce texture. Add cheese, salt, pepper, and truffle paste. Let it cool down before using.
Venison sausage
Ingredients
- 200g venison
- Minced 30g confit garlic
- 1 whole onion
- Salt and pepper to taste
- Herbs of choice
Method
Mince all together. Assemble all on pizza with potato thinly sliced, rosemary, & olive oil
about john ralley
Our mate John Ralley is an accomplished Aussie Chef with a background as a Pâtissier who has worked in Michelin-starred restaurants in England. He returned to Australia, cementing his reputation as a big deal in the world of Pasty chefs – joining the Australian Pasty team, featuring in The New Pâtissiers by Olivier Dupon (about the finest Pastry chefs in the world), and winning more awards than you can shake a stick at.
These days, John pursues his love of hunting, fishing and the outdoors, and runs the Bush River Kitchen, on the banks of the Hawkesbury river NSW. The Bush River Kitchen specialises in locally foraged ingredients and wild game, with woodfire cooking methods.
He’s teamed up with us to share some mouthwatering recipes to give us inspo for emptying the freezer and putting all that venison to good use.
