Philly Cheese-style Venison Hot Dog
Sandwiches and Burgers
,Wild Food
April 13, 2023
“Philadelphia has more to offer than Cheesesteaks and WAWA hoagies.”
— Charmaine J Forde
I sure hope so, But their infamous cheesesteaks will do too.
We like Philly Cheesesteaks both traditional and non-traditional, altered and adulterated.
There is the chicken cheesesteak, substituting the beef with leaner poultry, supposedly for its “health” benefits- a concept with ever-changing measures and guidelines that means something different to everyone.
There is the meatless, and its satanic cousins, the vegetarian and vegan “cheesesteaks.”
There is also the braised short-rib “Philly Cheesesteak”.
And today’s recipe is another “Philly Cheese” with quotation marks because it’s not quite what you’d get in Philly. It’s what you might get in Montana.
As the Japanese scholar, Kakuzo Okakura, once said “the art of life is a constant readjustment to our surroundings” and in Montana, we are surrounded by a lot of deer. So adjusting the Philly Cheese recipe to venison hot dog was our adaptation to our high, wide, and handsome state.
Enjoy this recipe. Our homemade gourmet dogs were a gift from a dear friend. If you’re not friends with our friends, then I guess, you’d just have to choose your own adaptation.
Philly-Style Venison Hot Dog
Ingredients
- 2 smoked venison sausages
- 4 slices smoked provolone cheese
- 1 yellow onion sliced thin
- 1 green bell pepper sliced thin
- 2 pickled okras chopped
- Mustard
- 2 sesame buns
- Butter
- Kosher salt
- Black pepper
Instructions
- Heat a grill to 400°F.
- In a cast-iron Dutch oven, melt some butter. Add the sliced onions and peppers to the melted butter and season with kosher salt and black pepper. Cook until starting to brown. Remove the Dutch oven from the grill.
- Sear the smoked venison sausages over super-hot coals. When seared, sliced the sausages open lengthwise.
- Slice open the sesame buns and apply a layer of butter. Broil until the buttered buns start to brown.
- Stack the hog dog in the following order, a smear of mustard, a venison sausage, several pieces of pickled okra, a heap of pepper and onions, and two slices of provolone cheese. Place this under the broiler until the cheese is browning and bubbling.
- Time to eat and enjoy!
