1 lb Ground venison

6 c Unbleached flour

1 1/2 c Buttermilk

4 tb Butter or margarine

4 tb Honey

1/2 ts Salt

1 Package of yeast

1/4 c Warm water

3 c Grated cheese

1 sm Onion, chopped

2 cn Pizza sauce

Chives (optional) Oregano Garlic powder Pepper Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.