Crazy Food Lady?

Okay, I know I'm a little strange, but I absolutely love cooking. And when I develop a new recipe and it turns out great, well....that just sends me over the edge! I imagine it's the same feeling an artist gets when he finishes a painting and is pleased with it. All that to say....I developed a new recipe yesterday and my my family loved it. They devoured it and were sad because there was no more. What is this great recipe you ask?

Drum
        
             roll
          
                         please.......

Balsamic Deer Pizza!!!

Now I know the thought of eating deer doesn't excite everyone like it does my family but you could easily substitute beef here. Ohhh and if you've never tried deer, you really should give it a shot. If it's cooked right I think it's better than beef. Anyway, here's the recipe for anyone that would like to give it a whirl. By the way....you should know that I'm not the best measurer (is that even a word) in the world. I have a tendency to just dump so these measurements are probably not completely accurate and for that I apologize.

Balsamic Deer Pizza

2 medium deer inner loins, thinly sliced (You could use 1 pound beef tenderloin)
1/3 - 1/2 cup balsamic vinegar
3 Tbsp. olive oil, divided
Salt, pepper and garlic powder to taste
1 Tbsp. butter
1 red onion, thinly sliced
1 Deep dish pizza crust (I make my own but your welcome to use whatever)
More olive oil and garlic powder
1 cup Mozzarella cheese
1 cup Feta cheese

Marinate deer meat in vinegar, 2 Tbsp. oil and seasoning 8-12 hours. There should be enough liquid to thoroughly cover all meat but not a lot of extra. A little should pool in the bottom of the bag.
Preheat oven to 450 degrees.
After marinating cook meat in skillet over medium heat. There should be some liquid when you dump the meat into the skillet. That's good. Just keep cooking it until all the liquid evaporates. 15-20 minutes. Meanwhile, saute onion in 1 Tbsp oil and butter until caramelized. Now to assemble the pizza. Brush a little olive oil over the prepared raw pizza dough and sprinkle with some garlic. I like to precook my dough at before I top it about 10 minutes so the bottom crust isn't mushy. Sprinkle the mozzarella on top of the dough and then top with onions and meat and finish with Feta. Return to the oven and cook another 8-10 minutes or until dough is cooked through and cheese is slightly melted and browned. Slice and enjoy. I made mine on the Pampered Chef large round stone and cut into 8 large slices. I served it with a salad with Balsamic Vinegrette and breadsticks.

Yes I know there's no pizza sauce on there. Most of my family doesn't really like all the red stuff that usually comes on a pizza so we choose to go without. If you must have it, I think it would still be fine just don't go overboard with it. You could also use pesto as a sauce. I wanted the flavor of the deer to stand out so I choose to go naked pizza this time.

Pinning!!

Well!!! Thanks to my good friend, Kari, I am now addicted to www.pinterest.com. I'm seeing things through different eyes now and have been motivated to try some new things around the house. One thing I've wanted to do for awhile now is to make a coffee/tea center. I couldn't get it just the way I wanted but I'm pretty pleased with the way it turned out.

I went down to the garde the other day expecting maybe a few peppers. Much to my surprise the cherry tomatoes were blooming again along with the bells and jalapenos. Standing in the kitchen today I got a sudden inspiration to make an edible center piece.

I have lots more ideas that I want to try. I'll try to keep the pics coming!