I agree that Belinelli is raw, but he's not red meat raw. He's more like rare raw, he's got the grill marks and the crust may be brown, but the inside is still very much red and bloody. However, with this type of meat, you can just place it in the oven and it would be cooked faster than just a raw slab of meat.
What I am saying is that this guy has some playing experience, and I am not sure the inconsistency of Don Nelson's system and the plethora of swings on Golden State really has given him the ability to gain all the experience necessary. Perhaps playing behind some of the all time greatest with some good solid minutes could really get this kid cooking and we could see some improvements. This seems to be like a low risk proposition.
PS. Is it clear that I work as a cook?