Venison dogs with pickled beet slaw and cheat’s brioche buns
- Preparation and cooking time
- Total time
- Easy
- makes 8
Skip to ingredients
- 2 egg yolks
- 2 tsp runny honey
- 8 hotdog or finger rolls
- 8 venison sausages
- a few chivesto serve
- 250g pickled beetroot
- 200g diced raw beetrootpeeled and coarsely grated
- 1 tbsp runny honey
- 1 orangeplus 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.
