A Mediterranean twist on wild venison, combining aromatic spices, creamy Greek yogurt, tangy feta and fresh herbs. Whether you're cooking at home on a pizza stone or out camping over the fire, this pizza is packed with flavour.

Make the Greek Yoghurt Sauce

Combine the Greek yoghurt, lemon juice, garlic, mint, ¼ salt and cracked black pepper in a bowl.
Mix well and refrigerate for at least 30 minutes to allow the flavours to develop. If you have the time, preparing it a few hours ahead makes it even better.

Prepare the Venison Mince

In a large bowl, combine the venison mince with 1tsp salt, coriander, smoked paprika, cinnamon, oregano, cumin, garlic powder, onion powder, nutmeg and chopped parsley.

Heat a frying pan over medium-high heat with a drizzle of olive oil. Add the mince mixture, breaking it apart with a metal spatula as it cooks. Cook until the meat is just browned but not completely finished, as it will continue cooking on the pizza.

Assemble the Pizza

Preheat your oven with a pizza stone to its highest temperature for at least 30 minutes.

Spread a good layer of tomato paste over the pizza base.
Top with an even layer of the cooked venison mixture.
Sprinkle some red onion.
Spoon or drizzle over the Greek yoghurt sauce.
Scatter over generous chunks of Greek feta, then lightly sprinkle with fennel seeds.
Finish with a light drizzle of extra virgin olive oil.

Bake until the base is crisp, the edges are golden and the toppings are cooked through. Cooking time will vary depending on your oven, BBQ or camping setup.

To Serve

Finish with fresh basil or oregano and serve immediately with your favourite cold refreshment.

Hunter's Tip: These flavours also work brilliantly on La Banderita Burrito Tortillas when camping. They cook up nicely over a camp oven or Webber and make an easy gourmet meal after a day in the bush.