Campfire-Style Venison Hot Dogs

Smoky, flavorful, and much better than the sad gas station roller-grill cylinder that’s been spinning since breakfast!

Makes: 4 hot dogs
Time: About 20 minutes

Ingredients

• 4 venison hot dogs
• 4 hot dog buns
• 1 tablespoon butter or oil
• 1 small yellow onion, thinly sliced
• ½ teaspoon smoked paprika
• ½ teaspoon brown sugar
• Salt and black pepper
• Mustard and relish, to serve
• Optional: shredded cheddar, sauerkraut, or jalapeños

Method

1. Cook the onions: Heat butter or oil in a skillet over medium heat. Add the onion, paprika, brown sugar, a pinch of salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until soft and browned.
2. Cook the hot dogs: Grill or pan-sear the venison hot dogs, turning until browned and heated through. If they’re homemade from raw ground venison, cook them to 160°F (71°C) in the center and check with a food thermometer. (USDA)
3. Toast the buns: Lightly toast them on the grill or in a dry skillet.
4. Build your hot dogs: Add a venison dog to each bun and pile on the onions. Finish with mustard, relish, and any extras you like.

Good combo: Mustard + caramelized onions + sharp cheddar. Sauerkraut is also welcome, because hot dogs are not the place to be shy. Also, be boujie if you want and give Grey Poupon a try with these!