by Jenny Nguyen-Wheatley
If you’re looking for a recipe to please hunters and nonhunters alike, try using your gamebirds on pizza. Multiply this recipe to feed a crowd, and if you’re short on time, store-bought pizza dough will work just fine. My favorite is Pillsbury Pizza Crust, but be sure to follow the directions on the can for cooking the dough instead of what’s directed below for homemade dough.
This recipe works best with mild gamebirds, such as ruffed grouse, pheasant, chukar and quail. Pizza is a great way to share your hard-earned wild game when you need to stretch meat a little further.
Gamebird Pizza
Servings: 4
Prep time: 1-2 hours
Cooking time: 12-15 minutes
| Ingredients: 1/2 -3/4 pound gamebird breasts Half a large red onion, thinly sliced Olive oil 1/2 cup BBQ sauce, divided 10 ounces fresh mozzarella cheese, thinly sliced 1/4 cup marinara sauce 4 green onions, white and light green parts chopped 1/4 cup fresh cilantro, chopped Red pepper flakes, to taste | Pizza Dough 1 tsp. active dry yeast 3/4 cup warm water 2 cups all-purpose flour 3/4 tsp. kosher salt 3 tbsp. olive oil, plus extra |
1. In a small bowl, combine yeast and warm water. Allow to sit for 10 minutes. Then, in a stand mixer, combine flour, kosher salt and the yeast/water mixture. Mix the dough on the mixer’s low speed, gradually pouring in olive oil in a steady stream.
2. Stop mixing when a dough comes together – don’t overmix. Lightly grease a large bowl with oil and place the dough ball inside. Cover with plastic wrap and allow the dough to rest for 1-2 hours at room temperature.
3. While the dough rests, prepare the toppings: Pat gamebird breasts dry with paper towels, sprinkle with salt and lightly coat with BBQ sauce. To make the pizza sauce, combine 1/4 cup of BBQ sauce and the marinara sauce and set aside. Soften and slightly caramelize the red onion in 1-2 tsp. of olive oil in a pan, stirring frequently.
4. Prepare grill to cook at medium-high heat. Grill gamebird breasts for about 5 minutes on each side, or until slightly undercooked – about 145 degrees F. internal temperature. Baste with the remaining BBQ sauce. Slice and chop breasts into small pieces.
5. Preheat oven to 500 degrees F. After an hour or two of resting, the pizza dough will have doubled in size. Flatten out the dough on a cookie sheet, and then lightly sprinkle some salt all over the dough. Spread the BBQ/marinara mixture over the dough to taste. Top with sliced mozzarella, cooked gamebird pieces, sautéed red onion and chopped green onion. Drizzle remaining BBQ/marinara sauce over the top of the pizza. Bake in a 500-degree oven on the lowest rack for about 12-15 minutes, or until cheese is melted and crust turns golden brown underneath. Garnish with chopped cilantro and red pepper flakes.
