Wild Flavors Season 2: Episode 5 - Elk Brisket Pizza

Welcome to Wild Flavors! Presented by Brenda Weatherby, the cooking show dedicated to bringing you the most delicious ways to prepare wild game.
In this episode Brenda prepares a classic with a twist. Pizza is a dish that never gets old and if you’re looking for a way to diversify your game dishes from the traditional, stews, roasts, steaks, and burgers, this might be your new favorite way to serve your elk roasts. You can find the full recipe below, bon appétit!

For Elk Brisket

Rub 1 tbsp of the following: chili powder, onion powder, garlic powder, brown sugar, salt, cumin (maybe a little less)
Rub on elk roast all over. Drizzle with olive oil and place in instapot.
Mix 3 cup BBQ sauce and 3/4 cup apple cider vinegar and pour over elk.
Pressure cook with sealed vent for 2 hours 15 min. When done let it naturally release for 20 minutes

Pizza Ingredients
1 Teaspoon Active Dry Yeast
1/4 Teaspoon White Sugar
3/4 Cup Lukewarm Water
2 Cups All-purpose Flour, Divided
1/2 Teaspoon Salt
Diced Red Onion
Sliced Mushrooms
Chopped Fresh Parsley
Shredded Mozzarella Cheese
Shaved Asiago Parmesan

Directions
Step 1
Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes
Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
Step 3
Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle.
Transfer to a heated pizza stone.
Top crust as desired and bake at 500 degrees F (260 degrees C) until golden, 8 to 10 minutes

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