Best 3 Venison Hot Dogs For The Grill Recipes

VENISON HOT DOGS FOR THE GRILL

Venison Hot Dogs for the Grill image

On the grill or simmered in a bit of water, these are tasty. Ground moose may be used in place of deer.

Provided by Aroostook

Categories Deer

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground deer meat (ground)
1 lb pork butt (ground)
1/2 teaspoon sugar
3 1/2 teaspoons salt (mix sugar and salt into homemade cure)
1 cup water
2 teaspoons crushed garlic
2 teaspoons ground ginger
1/2 teaspoon pepper
1/2 teaspoon ground mace
casing, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)

Steps:

Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
Place casing end over stuffing tube and hold.
Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
Tie end off.
Push meat thru steadily, filling casing.
Let sausage coil as you fill.
Gently pinch casing and twist 3-4 times.

GRILLED VENISON

Grilled Venison image

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

Provided by lbandbuggy

Categories Deer

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ground ginger
2 garlic cloves
2 bay leaves
1/2 cup pineapple juice
2 lbs venison steak

Steps:

Combine all ingredients.
Soak venison steaks at least 48 hours.
Cook on the grill.

Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5

GRILLED VENISON AND VEGETABLES

Grilled Venison and Vegetables image

My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison. -Eva MiIler-Videtich, Cedar Springs, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

1 cup red wine vinegar
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
Dash pepper
Dash garlic powder
1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes
8 to 12 cherry tomatoes
8 to 12 fresh mushrooms, optional
1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces
1 to 2 small zucchini, cut into 1-inch chunks
1 large onion, cut into wedges
8 to 12 small new potatoes, parboiled

Steps:

In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.

Nutrition Facts :

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