If you missed the fall issue of Ballistic Magazine, well then, you missed out on this awesome Venison Bacon Flatbread recipe. Yes you heard right, Venison Bacon! This is real and you can make it! It does take some time but its totally worth it. Trust me! And since I’m totally super duper awesome, I’m going to share the recipe again with ya’ll. So be sure to make this venison bacon recipe with your fall harvest, and be sure to tag #wildernesstotable on Instagram and I just might repost it!
VENISON BACON FLATBREAD
· 10.5 oz Insta-Cure
· 2.5 oz. Brown Sugar
· 10 Garlic Cloves
· 1 Onion
· 3 Lemons, cut in half
· 1 gallon Water
· 1 Venison Roast cut from the hindquarter
Mix all of the ingredients together except for the Venison. Mix till the Insta-cure dissolves. Let the marinade sit for at least 4 hours. Then using a marinade syringe, gently inject the mixture in the venison roast in multiple areas. Inject the marinade until all the blood is pushed out.
Then place the roast in the refrigerator to marinate for 2 days.
Then pat the roast dry and smoke the marinated roast until a temperature of 130 degrees is reached.
Then slice into desired thickness, usually about ¼ inch think. Fry the slices in a frying pan with a dash of canola oil, once cooked remove bacon from pan and place onto a paper towel to absorb excess oil.
· 1 pound Pizza dough, homemade or store bought
· Extra Virgin olive oil
· 4 oz. Goat Cheese
· Baby Arugula
· Balsamic Crème
Preheat an oven to 425 degrees.
Lightly grease a sheet pan with the Extra Virgin Olive Oil. Then spread the dough out till it almost reaches the corners. Using your fingers slightly press them into the dough creating little indents. Brush the dough with the olive oil, and bake for about 15 minutes or until golden brown
Once out of the oven, crumble the goat cheese on top of the dough. Then top with baby arugula and crumble the Venison Bacon on top and drizzle Balsamic crème over the flatbread to finish.