Venison hot dogs
9th September 2013

Venison hot dogs

By Sara Photography by Emma

My husband has become a deer hunter and I’m not completely sure how I feel about it. Call me a hypocrite as although I don’t like the thought of a target over poor Bambi’s head, I love to eat its meat. Having a reputation as being strong and gamey, fresh venison can in actual fact be quite mellow in flavour. It’s also super-lean and when cooked medium-rare and rested well, tender and succulent. Rather than increasing our meat consumption I think Luke’s new hobby has actually caused the reverse as we now eat venison every-other-night in smaller portions than if it were beef or chicken.

Although I try to act interested in all the stories after a hunt, the real stories I enjoy are those about the ‘one that got away’ – not shooting a deer because it was pregnant, too old (and potentially a breeding stag) or too young. I wouldn’t let on but I’m secretly happy that these deer get to re-join their herd and roam free for at least another day.

We’ve had a bag of off cuts in the freezer which I’ve been meaning to make use of as I’m a firm believer in using everything from nose to tail. My friend Lizzi helped me with my flavour combination which give these dogs a serious punch in flavour. You don’t need a sausage-maker to make the hot dogs – I just make a shish-kebab and remove the skewer before serving.


Makes 8 hot dogs
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  • 400g venison mince
  • 400g pork mince
  • 2 heaped tbsp blackberry jam
  • Handful of sage, chopped
  • 3 cloves garlic, chopped
  • Salt and pepper to season
  • --
  • 8 skewers soaked in water
  • Oil for frying
  • --
  • 8 hot dog buns
  • 8 slices Emmental cheese (or a mild cheddar)
  • Watercress
  • Jalepenos


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    • 1. Combine the venison and pork mince in a bowl. Add the jam, sage, garlic, salt and pepper. Cover and refrigerate for at least an hour.
    • 2. Make 8 shish-kebabs with the mince and skewers. Refrigerate again until you are ready to cook.
    • 3. Heat a little oil in a frying pan, hot plate or griddle. Once hot, cook the kebabs until the juices run clear.
    • 4. Turn your oven onto grill.
    • 5. Slice the hot dog buns in half. Place kebabs into buns and then remove the skewers.
    • 6. Top with cheese and then place under the grill until the cheese lightly melts.
    • 7. Add watercress and jalepenos and serve immediately.

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