Venison dogs with pickled beet slaw and cheat’s brioche buns

Name: Venison dogs with pickled beet slaw and cheat’s brioche buns
Total time: 50 min
Yield: makes 8
Cuisine: American
Ingredients: 2 egg yolks; 2 tsp runny honey; 8 hotdog or finger rolls; 8 venison sausages; a few chives to serve; 250g pickled beetroot; 200g diced raw beetroot peeled and coarsely grated; 1 tbsp runny honey; 1 orange plus 2 tbsp juice; 1 tbsp red wine vinegar; (such as HP) 150g brown sauce; 1&frasl;4 tsp ground cloves; 2 tsp honey

Published: August 13, 2015 at 9:37 AM

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makes 8

Easy

Total time: 50 mins

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One of our favourite (giant) nibbles to serve at a party. Rich, meaty venison dogs with punchy vinegary slaw, all wrapped up in a sweet brioche bun. This recipe relates to the hot dog at the bottom of the image above.

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Alternatives

Complete the dish

Try these venison dogs, then also check out our venison burgers, venison wellington, venison stew, venison curry and more venison recipes

Ingredients

Nutrition

2 egg yolks
2 tsp  runny honey
8 hotdog or finger rolls
8 venison sausages
a few chives

to serve
250g pickled beetroot
200g diced raw beetroot

peeled and coarsely grated
1 tbsp runny honey
1 orange

plus 2 tbsp juice
1 tbsp  red wine vinegar
(such as HP) 150g brown sauce
1⁄4 tsp ground cloves
2 tsp honey

Nutrition: per serving

kcal263
fat5.3g
saturates0g
carbs36.1g
sugars0g
fibre3g
protein15.2g
salt1.9g

Method

step 1

For the beet slaw, mix all the ingredients together, season and chill. Do the same with the brown sauce ingredients and pour into a squeezy bottle, if you have one, for later.
step 2

Heat the oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Mix the egg yolks with the honey and brush liberally all over the tops and sides of the hotdog buns. Bake in the oven for 5 minutes until shiny and a rich brown. Cool completely, then put into an airtight container until needed.
step 3

To serve heat the oven to 200C/fan 180C/gas 6 and roast the sausages for about 30 minutes until browned and cooked through. Split the buns lengthways. Add some of the beet slaw and a venison sausage, then top with a drizzle of spiced brown sauce and a few snipped chives.

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