Moose neck pizza

Chef

Preparation
Difficulty	Medium
Game	Fallow deer
Calories	900
Activity	Running M 76’, F 104’
People	4
Wine pairing	Rosso Piceno DOC

Ingredients

G 500 moose neck meat
N 1 cup (mL 240) lukewarm water
N 1 tbsp active dry yeast
N 4 cups (G 640) “00” flour
N 1 teaspoon of honey
N 1 tbsp (G 20) kosher salt
mL 180 cold water
mL 75 extra virgin olive oil
N 1 carrot
N 1 onion
N 1/2 bunch celery
N 1 bunch of leeks
N 1 garlic clove
mL 500 red wine
mL 500 venison stock
N 1 bunch thyme
N 4 small potatoes boiled
N 2 mozzarella balls
G 8 small mushrooms
N 1 knob of butter
Bay leaves to taste
Rosemary to taste
Salt and pepper to taste

Kcal 384*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

You want to start your pizza dough the day before. It gives the dough incredible flavour.

Preparation

Mix lukewarm water, yeast, 160 gr of flour (1 cup) and honey in a bowl and whisk together until smooth and no there are no flour clumps. Set aside for about 45’. After that, place in the fridge overnight with a cloth over top.
The next day, approximately 18-20 h, remove the sponge from the fridge and add it to your mixing bowl. Then add 480 gr of flour, kosher salt, 360 mL of cold water and 55 mL of extra virgin olive oil.
Mix these all together for 3-5’. You should it’s evenly mixed once the sides of your bowl begin to clean off. The dough will feel elastic and sticky. Leave this aside for about 2 h in a warm area. The dough will double in size and be very aromatic.
Prepare your moose neck meat. Season all sides of the meat with salt and pepper and add to a hot pan with 20 mL of oil. Sear on high heat for 2-3’ per side or until golden brown on all sides. Remove meat from pan and set aside.
Add chopped carrot, onion, celery, and ½ bunch of leeks to pan. Sauté vegetables until soft and slightly brown. Remove the vegetables from the pan and set aside.
Place meat and vegetables in a stock pot and add wine and beef, venison or moose stock; then add herbs. Meat and vegetables should be mostly covered in liquid.
Add whole garlic clove to pot. Cover with lid and cook on medium low heat for approximately 5 h. The meat will be ready when it is easily pulled apart with fork or fingers.
Approximately 1 h before finish cooking, make pizza dough balls. Separate into 220 gr pieces and set aside on a tray.
Using your fingertips, flatten the pizza dough into and stretch to desired size.
Clean and slice mushrooms and leeks, then stir-fry with butter.
Add thinly sliced potatoes to pizza first, then add mushrooms and leeks. After add moose neck meat and finally break apart a fresh ball of mozzarella with your fingers. Drizzle with a small amount of olive oil.
Lastly, put your pizza in a pre heated oven. Cook until desired doneness. This will be different times depending on your heat source. Remove from heat and serve.

Moose neck pizza

Ingredients

Preparation

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