Wild Game Hot Dog Recipe with Red Cabbage & Caramelized Onions
4 wild game dogs
4 sourdough baguette buns
Red Cabbage Slaw
1 red cabbage
4 Tbsp. apple cider vinegar
1 tsp. salt
pepper to taste
4 red onions
2-3 tsp. organic cane sugar
1 Tbsp. butter
Splash red wine or port
Salt and pepper
THE OTTO GRILL
This hot dog is not only colorful but tastes damn delicious! The interplay between fruity red cabbage, caramelized onions and spicy-mild wild sausages ensures the right taste balance and makes this grill the highlight of your next barbecue evening. A deliciously juicy snack of game, which is easily and quickly prepared. Try the recipe yourself!
For this delicious hot dog recipe, we used Wildwurst from Wilder Heinrich. These succulent bratwursts are made up of local wild game from Weserbergland, Germany and consist of 49% wild boar, 18% deer and 17% wild boar bacon.
DIY Red Cabbage Slaw Recipe
Start with the red cabbage because it needs time to prepare. Homemade red cabbage slaw is very easy to make. First, remove the first layer of the red cabbage leaves and toss them. Then, slice the cabbage thinly with a mandolin or kitchen slicer. Next, grate the apple with the skin on and place into a bowl with the cabbage. Mix well and add salt and apple cider vinegar. Last, knead everything together and press the red cabbage to the bottom of the bowl with your hands – pressing it firmly will make the red cabbage more tender in texture. Otto’s tip: Fresh red cabbage is generally very firm. To make it extremely tender, let the red cabbage sit in the vinegar and salt mix for an hour before serving or press the red cabbage very firmly and very well.
Caramelize the Onions
Now it’s time for your caramelized red wine onions. Peel the red onions and cut them into thin strips or rings. Then, melt butter in a stainless steel pan. Add the onions and sauté for about 4 minutes. Once translucent, add cane sugar and let the onions caramelize on a low heat with occasional stirring. After about 10 minutes, deglaze the onions with a little red wine and simmer. Then, put the caramelized red wine onions to the side.
Preheat the Otto Grill
Now, heat the Otto Grill for about 5-10 minutes until the quartz lamps shine deep red. Remember to take out the grill grate before preheating so it stays cool.
Grilled Wild Hot Dog
As soon as the Otto Grill is heated, place the wild sausage on the cold grill grate and this in the center of the Otto Grill, on Meat-O-Meter level 3. Now, grill the dogs at the highest temperature level (but without Powerboost) until they turn golden brown on each side. Then, take the grilled sausage out of the Otto Grill and set aside.
Serve grilled hot dogs
Now it’s time to build a hot dog. First, cut up your hot dog rolls – we used small whole grain baguettes for this hot dog recipe. Slather on some mayonnaise, ketchup and barbeque sauce. Then, your grilled wild sausage is ready for the addition of your homemade red cabbage slaw and caramelized onions. Your delicious Wild Hot Dog from the grill is ready. Enjoy!
Grilled Bacon Wrapped Asparagus
Use the resting period of the steaks to grill the bacon wrapped asparagus and carrots at a moderate temperature at Meat-O-Meter stage 4. As soon as the bacon is crispy and brownish, turn the burners off and let the vegetables sit for a couple of minutes. Use a knife to test if the asparagus has already reached the desired texture. Then, drizzle olive oil over the roasted asparagus with bacon and carrots and season to taste with salt and pepper.
Pair Wine with New York Strip Steak
Carve the steaks across the grain and serve together with the bacon wrapped asparagus and grilled carrots. Otto recommends a tannin-rich red wine like a Cabernet Sauvignon or a Syrah with it. It complements the roast aromas of the grilled meat.