Grilled Venison Hot Dogs
Smoky grilled venison hot dogs get topped with tender caramelized onions, tangy barbecue sauce, and pickle chips for a hearty backyard summer favorite made with your wild game harvest.
Ingredients
- 1 package of venison hot dogs
- 1 yellow onion, chopped (sliced for grilling)
- 4 scallion stalks, diced
- 16 hamburger pickle chips
- ¼ cup bottled hickory or spicy barbecue sauce
- Ketchup, to taste
- Mayonnaise, to taste
- 4 homemade hoagie-style split hot dog buns (or similar rolls of your choice)
Instructions
- Heat grill to medium-high heat and oil the cooking grates.
- Place venison hot dogs and sliced yellow onion on the grill; cook covered for 5 minutes.
- Turn the hot dogs and onions; continue grilling covered for another 5 minutes, or until the hot dogs are heated through and the onions are tender.
- Brush barbecue sauce over each hot dog and over the grilled onions.
- Arrange the buns cut-side down around the edges of the grill and grill covered for 2 minutes, or until lightly toasted.
- Chop the grilled onion slices into small pieces and chop the scallion stalks.
- Assemble the grilled venison hot dogs in the toasted buns, topping with chopped grilled onion, scallions, pickle chips, ketchup, and mayonnaise as desired. Serve immediately.
Cook’s Notes
Keep an eye on the hot dogs and onions since venison is leaner than beef and can dry out if overcooked; grilling covered helps retain moisture. Toasting the buns briefly on the grill adds nice texture and keeps them from getting soggy under the toppings.
Ingredient Swaps
If venison hot dogs aren’t available, any wild game or beef hot dog will work well in this recipe. Any sturdy sandwich roll can substitute for the hoagie-style buns, and a sweet onion can replace the yellow onion for a milder flavor.
Serving Suggestions
Serve these hot dogs hot off the grill with classic sides like potato chips, coleslaw, or grilled corn on the cob for a complete backyard cookout meal.
Storage & Reheating
Store leftover cooked hot dogs and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the hot dogs on a skillet or grill and toast the buns fresh before reassembling.
Common Questions
Can I make these hot dogs in a pan instead of on a grill?
Yes, you can cook the hot dogs and onions in a skillet over medium heat, though you’ll miss out on some of the smoky grilled flavor.
What’s the best barbecue sauce to use for this recipe?
A hickory or spicy barbecue sauce works great, but feel free to use your favorite bottled variety to match your taste preferences.
Can I prep the onions and scallions ahead of time?
Absolutely, you can chop the onions and scallions a day in advance and store them in the fridge to save time on grilling day.