Venison Hot Dog

Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips

Chef Charlie Brooks of Sunday Vinyl | Denver

Sommelier Clara Klein’s Suggested Wine Pairing: Riesling, Julian Haart, “1,000L,” Mosel, Germany, 2020

“Haart is a master of balance, showcasing just what Riesling can do when celebrating its signature characteristics: sweetness and tang. The venison hotdog is smokey and chalk full of warming spices, so the touch of sweetness that the Riesling offers acts as a soft landing pad for all of those complex attributes to shine, while in tandem with the pear chutney. The piercing acidity can mirror the pickled cabbage and slice through the hit of game that Venison brings to the table. This cuvee is all declassified fruit from the Grand Cru Goldtröpfchen vineyard, which translates to "golden droplets." When sipped with the pairing, it is literally like drizzling golden nectar on our hometown hot dog.” — Clara Klein

---

Adapted by StarChefs | june 2022

INGREDIENTS:

Venison Spice Mix:
Yield: 75 grams
20 grams green peppercorns
20 grams white peppercorns
20 grams black peppercorns
2 grams cloves
4 grams juniper berries
5 grams grated nutmeg
2 grams dried thyme
2 grams dried oregano

Hot Dogs:
Yield: 26 hot dogs
2.05 kilograms Cervena venison boneless stew meat, trimmed and diced
513 grams diced pork fat
30 grams salt
9 grams pink salt
70 grams garlic confit, passed through a sieve
56 grams red wine
26 sheep sausage casings

Pickled Cabbage:
Yield: 2 quarts
2 tablespoons mustard powder
1 tablespoon turmeric powder
2 quarts finely shredded green cabbage

Pear Chutney:
Yield: 1 quart
Grapeseed oil
55 grams brunoise ginger
275 grams brunoise onion
1 tablespoon yellow mustard seeds
1 tablespoon brown mustard seeds
2 teaspoons fenugreek seeds
1 teaspoon nigella seeds
900 grams red pear, peeled, cored, and diced
200 grams brown sugar
250 grams port
200 grams red wine vinegar
100 grams golden raisins
Salt

Green Tomato Relish:
Yield: 2 quarts
1.4 kilograms green tomatoes, core removed, coarsely diced
440 grams diced onion
440 grams coarsely diced green bell pepper
Salt
1.185 kilograms apple cider vinegar
1.185 kilograms sugar
1 tablespoon brown mustard seeds
1 tablespoon yellow mustard seeds
½ teaspoon celery seeds
½ teaspoon garlic powder
½ teaspoon cayenne pepper

Mustard Sauce:
Yield: 3 cups
400 grams whole grain mustard
300 grams Dijon mustard
60 grams golden balsamic vinegar
Salt

To Assemble and Serve:
Yield: 1 serving
1 split-top bun
Clarified butter
Fresh Origins micro celery leaves
Garlic chips

METHOD:

For the Venison Spice Mix:
In a sauté pan, toast all whole spices until fragrant. Remove from heat and let cool. Transfer to a bowl and mix to combine with nutmeg and herbs. Using a spice grinder, blend spice mixture in batches to create a fine powder. Reserve.

For the Hot Dogs:
In a large bowl, mix to combine venison, pork fat, salts, garlic, red wine, and 28 grams Venison Spice Mix. Transfer to a vacuum bag and seal. Refrigerate 8 hours (or overnight). The following day, transfer farce to a container and freeze 20 to 25 minutes until firm but not frozen. In an ice-cold meat grinder set with a large die attachment, grind farce into a hotel pan set over an ice bath, working quickly in order to keep the temperature low. After all the meat has gone through, pass 6 to 7 ice cubes through the grinder to clear. Working quickly, divide farce in half and pass first half through the grinder once more. Mix to combine coarse and finely ground farce, folding until sticky and homogenous. Test the flavor by pan-frying a small piece of farce. Adjust seasoning as needed. Transfer farce to a vacuum bag and refrigerate. When ready to case, stuff farce into sheep casings, then twist into 6-½-inch links. Lay hot dogs on a rack to air-dry 8 hours (or overnight). The following day, heat a smoker with applewood chips. Smoke hot dogs until their internal temperatures reach 150°F to 155°F. Let cool completely. Reserve.

For the Pickled Cabbage: 
In a large pot, combine spices with 2 quarts Pickling Liquid; bring to a boil. Place cabbage in a nonreactive container, then pour hot liquid over the cabbage. Let cool to room temperature, then transfer to deli containers. Refrigerate.

For the Pear Chutney:
In a medium-sized pot set over medium-low flame, heat enough grapeseed oil to coat the bottom. Add ginger, onion, and seeds and cook slowly, stirring often, until spices are aromatic and begin to toast and onions are soft and translucent. Add all remaining ingredients, raise heat to medium, and bring to a simmer. Cover with a cartouche and continue reducing the mixture slowly, stirring often, until the pears are soft and the remaining liquid is thick and syrupy. Transfer to a food processor and pulse until chutney is ground up but not completely smooth. Season with salt. Let cool completely, transfer to squeeze bottles, and refrigerate until needed. 

For the Green Tomato Relish:
In a large bowl, toss tomatoes, onions, and peppers with 23 grams salt until evenly distributed. In batches, transfer vegetables to a food processor and blend until an evenly coarse consistency, similar to very wet, coarse sand. Lay the mixture between a double layer of cheesecloth in a perforated pan and weigh down in order to press out the liquid. Let sit up to 8 hours (or overnight). Once fully pressed and drained, use your hands to squeeze out as much remaining liquid as possible. Transfer pressed vegetables to a large pot with 200 grams of the vegetable liquid and all remaining ingredients. Bring to a simmer, then reduce gently until syrupy. Set a small amount aside to cool in order to check the finished consistency. Continue reducing until desired consistency is reached. Remove from heat and cool completely. Season with salt. Transfer to a nonreactive container and refrigerate until needed. 

For the Mustard Sauce:
In a bowl, whisk to combine mustards and vinegar. Season with salt. Reserve.

To Assemble and Serve:
Prepare and heat a grill. Place 1 Hot Dog on the grill and cook until charred and hot all the way through. Meanwhile, spread both sides of the bun with clarified butter; toast until lightly browned. Add a stripe of Mustard Sauce down the middle of the toasted bun. Add the grilled Hot Dog, then top with a thick line of Pear Chutney and Green Tomato Relish, followed by Pickled Cabbage, micro celery leaves, and garlic chips. Pair it with a glass of Riesling, Julian Haart, “1,000L,” Mosel, Germany, 2020

---