So the other day I was given a beautifulpiece of blesbok meat and decided to try something different, instead of making stew or pie. I seasoned the meat liberally with salt, pepper and chopped rosemary; a pinch or two ground cumin will be a nice addition too. I cooked it in a tomato, garlic and beef stock sauce for about an hour before I pulled the meat apart to use on the pizza.
I kept it fairly simple too. Often pizzas are cramped with so many ingredients that main flavour is lost. The blesbok paired splendidly with portabello mushrooms, caramelised onions and mozzarella. I used a little of the tomato sauce the meat was cooked in on the pizza bases and it complimented the meat perfectly.