Venison Calzone

For Calzones: 1. In a large sauté pan, melt the butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown and become caramelised. This process can take around 20-30 minutes. Set the caramelised onions aside. 2. In the same pan, melt a bit more butter if needed. Add the wild garlic leaves (or minced garlic cloves if using) and sauté for a minute until fragrant. Then add the sliced mushrooms and cook until they become tender and browned. Set the sautéed mushrooms with wild garlic aside. 3. Preheat your oven to the highest temperature setting. If using a pizza stone, place it in the oven while preheating. 4. On a lightly floured surface, roll out each portion of dough into a circle of approximately 8-10 inches in diameter. 5. Place a portion of the cooked venison, caramelised onions, and sautéed mushrooms with wild garlic on one half of each dough circle, leaving a small border around the edges. Sprinkle crumbled blue cheese over the filling. 6. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the calzones. 7. Brush the tops of the calzones with garlic-infused olive oil. Sprinkle a small amount of grated Parmesan cheese over each calzone. 8. If using a pizza stone, carefully transfer the calzones onto the preheated stone using a pizza peel or baking sheet. If not using a stone, place the calzones on a baking sheet lined with parchment paper. 9. Bake the calzones in the preheated oven for about 15-20 minutes, or until the crust is golden brown. 10. While the calzones are baking, prepare the homemade marinara sauce. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent. 11. Add the tinned plum tomatoes (including the juice) to the pan, breaking them up with a spoon. Stir in the dried oregano, dried basil, sugar, salt, and pepper. 12. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Adjust the seasoning to taste. 13. Once the calzones are done, remove them from the oven and let them cool for a few minutes. Drizzle balsamic glaze over the calzones and garnish with fresh basil leaves and wild garlic leaves. 14. Serve the calzones with the homemade marinara sauce on the side for dipping.