This is great as an appetizer to tease your dinner guests or could be served for a light dinner with a salad.
 

Ingredients

1/2 lb of Ground Venison (any variety) Tip: make ahead - 4 hours to overnight
1 T WildCheff Tuscan Sausage Blend

2 Flatbreads (Naan bread or any other flatbread that can be grilled)

1 C Ricotta cheese (drained of any excess fluid)

2 cups of Fontina cheese shredded (any good melting cheese)

1 roasted red pepper sliced into bite size pieces (purchase small jar or roast your own)

1 C diced cooked eggplant 

1 tsp of parsley

1/4 tsp of freshly ground nutmeg

olive oil

Salt and Pepper to taste

Directions

Break up sausage into bite sized chunks and add to a skillet that has been coated with olive oil at medium high heat. Cook to 2/3 done and then remove skillet and set aside to let cool.

In a separate small skillet, heat up a small amount of olive oil over medium heat and add diced eggplant. Lightly season with salt and pepper and cook until translucent. Remove from stove and cool.

In a small bowl mix ricotta with nutmeg, parsley and salt and pepper.

Heat outdoor grill to medium high heat (about 350 degrees if your grill has a gauge).

Brush olive oil over top of flatbread and add chunks of sausage and veggies. Take ricotta and spoon small amounts around circumference of flatbread. Sprinkle some shredded cheese over top.

Brush a small amount of olive oil over grates on grill and lower fire to medium heat. Gently place both flatbreads onto grill and cover grill. Continue to check on flatbreads until you notice the shredded cheese melting and the flatbread getting crisp (be careful not to burn). Remove flatbreads from grill with large metal spatula and place onto cutting board or pizza pan. Slice into serving size slices and enjoy with your favorite wine.

Serves 4

Wine selection: Chardonnay, Beaujolais, Pinot Nois