Despite its reputation as being strong tasting and gamey, fresh venison can in actual fact be quite mellow in flavour. It’s also super-lean and when cooked medium-rare and rested well, tender and succulent. To whip up some venison hot dogs, you don’t need a sausage-maker – just make a shish-kebab and remove the skewer before serving.

Ingredients – Makes 8 hot dogs
400g venison mince
400g pork mince
2 heaped tbsp blackberry jam
Handful of sage, chopped
3 cloves garlic, chopped
Salt and pepper to season
8 skewers soaked in water
Oil for frying
8 hot dog buns
8 slices Emmental cheese (or a mild cheddar)
Watercress
Jalepenos

Method
Combine the venison and pork mince in a bowl. Add the jam, sage, garlic, salt and pepper. Cover and refrigerate for at least an hour.
Make 8 shish-kebabs with the mince and skewers. Refrigerate again until you are ready to cook.
Heat a little oil in a frying pan, hot plate or griddle. Once hot, cook the kebabs until the juices run clear.
Turn your oven onto grill.
Slice the hot dog buns in half. Place kebabs into buns and then remove the skewers.
Top with cheese and then place under the grill until the cheese lightly melts.
Add watercress and jalepenos and serve immediately.