How to Make Wild Game Pizza

Field and Stream's editor-in-chief shares his recipe for venison sausage pizza made in a cast iron skillet.

Colin Kearns/Field & Stream magazine

PMQ caught up with Field & Stream editor-in-chief Colin Kearns after we ran across his article titled, "How to Cook Delicious Wild Game Pizza in a Cast Iron Skillet."

First, it was the beautiful egg on top that caught our eye, then it was the thought of the flavor that a cast iron skilled creates on a pizza crust. Finally, it was the lure of fresh venison meat. Wow, that pizza sounded tasty!

So, we reached out to the magazine and asked what other types of wild game pizzas Colin had in his recipe box. He shared two more combinations: dove breast with jalapenos, and pheasant breast with Fontina cheese, caramelized onions, bacon and shiitakes (no red sauce on this one).

If you're a wild game hunter or know one, which of these pizzas would you try? Have you already made a wild game pizza of your own creation? Even if you aren't into wild game, there are some great pointers for cooking pizza in a cast iron skillet.

Let's take a quick look at Colin's recipe below (courtesy of Field & Stream). See the full recipe and step-by-step photos here.

Sausage, onions, and green peppers is my favorite combo, so that’s what I went with here.

The venison sausage I used is from a recent batch I made at home—a bay-and-garlic sausage, courtesy of Hank Shaw. The pizza dough came from the grocery store, and the cheese is shredded mozzarella. 

Before you (gently) transfer the rolled-out dough to the skillet, sprinkle the skillet with flour and cornmeal. This will help keep the dough from sticking to the pan. It will also give you a crunchier bottom crust.

Transfer the dough to the skillet and drizzle some olive oil over the top. 

Nothing fancy here—just store-bought, jarred marinara sauce. Drop several tablespoons onto the dough, then spread the sauce out with a spoon.

Warm up the skillet over high heat on the stove. When the tomato sauce starts to bubble slightly, it’s time to pour on the fixings.

I like to layer my toppings: First some cheese, then peppers, onion, and sausage, then another layer of cheese, and so on. At the last minute with this pizza, I decided to drop an egg in the center of the pizza. 

Stick the pizza in the 500-degree oven for about 6-10 minutes. When the cheese has melted and the crust is golden-brown, it’s ready. 


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Brooklyn Steps Into the Fray as the Battle of the Pop-Up Pizza Museums Intensifies

The Museum of Pizza runs October 13-28 at the William Vale hotel in Williamsburg, New York.

How to Boost Your Pizzeria’s Check Averages by up to 15% With One Menu Addition

Stir up additional sales during the fall months with a soup of the day or a soup-slice combo.

MVP Equipment Offers SRPO 24E Counter-Top Electric Pizza Oven

It's designed and built with Meteorite ceramic decks.

New Wood-Fired Wings Come in Three Flavors at Brixx Wood Fired Pizza

Possibilities include Rosemary Garlic, Buffalo and Sweet Thai Chili.

Grinders Pizza Is Where People Go to Get Chili Bombed

Every pie at this Kansas City eatery can be topped with a big pile of tater tots, chili and Cheez Whiz.

Fast-Casual Pizzeria Changes Its Model to Meet Customer Demand

Pie Craft in Long Island has added burgers, pastas and other entrees to its menu while still offering a build-your-own pizza option.

Video: Scott Wiener Explains How the Pizza Box Has Evolved in the Past 60 Years

From basic paperboard material to containers lined with metallic coating and built-in ventilation, the pizza box has come a long way.

In Possible Dream Job, Oven Company Seeks Paid Pizza Taste Testers for Up to $1,000 a Day

Experienced pizza makers and chefs have an advantage in landing a position with Ooni, a manufacturer of outdoor pizza ovens.

New East Village Pizza Shop Is All About the Dipping Sauce

Adam Elzer offers his grandmother's recipe for tomato gravy as an option at Sauce Pizzeria.

This Company is Pioneering New York-Style Pizza in Pakistan

An elaborate supply chain with links to American pizza makers is making authentic NY-style pizza a possibility in Pakistan.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags