14864

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

  • makes 8
  • Easy

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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Ingredients

  • egg yolks 2
  • runny honey 2 tsp

  • hotdog or finger rolls 8
  • venison sausages 8
  • chives a few, to serve
  • pickled beetroot 250g
  • diced raw beetroot 200g, peeled and coarsely grated

  • runny honey 1 tbsp
  • orange 1, plus 2 tbsp juice
  • red wine vinegar 1 tbsp

  • brown sauce (such as HP) 150g
  • ground cloves 1⁄4 tsp
  • honey 2 tsp

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.

Nutritional Information

  • Kcals 263
  • Carbs 36.1g
  • Protein 15.2g
  • Fat 5.3g
  • Salt 1.9g
  • Fibre 3g
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