Ground game hot dogs are a tasty twist and a favorite way to devour a juicy mouthwatering play on game. I’ve made these ‘hamburger’ stuffed hot dogs with ground antelope, venison, elk and bison – so you have a variety of meats to play with.
The preparation is easy.
I took two pounds of ground meat and divided it into 4 equal portions – flattening the meat, about the same length as a sweet French sandwich roll, on individual sheets of plastic wrap. Then I added a few thick ‘stick-like’ pieces of mozzarella cheese to the center along with a few slices of jalapeno. I rolled the meat around the cheese shaping each one into a cylinder shape. The next step was wrapping the meat with a few slices of center cut bacon – gluttonous, I know, but well worth it.
Afterwards, I re-wrapped each one in plastic wrap to secure the bacon around the meat and refrigerated for an hour. This step keeps the bacon formed tightly around the game meat when cooked.
Options for cooking the bacon wrapped game dogs.
Option 1: I pre-heated my Traeger grill to 400 degrees and wood-fired for 25-30 minutes, turning every 10 minutes until the bacon was cooked.
Option 2: You can set the ground game hot dogs on a baking rack and bake in a 400-degree oven cooking for the same amount of time.
Option 3: You can grill these ground game hot dogs on your outdoor grill starting over direct heat and then transferring to indirect heat to finish cooking.
After you choose which option to cook the ground game hot dogs and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments. Just another inspiring recipe for enjoying your ground wild game meat.
Lay out 4 pieces of plastic wrap on a clean surface. Divide the ground game meat into 4 equal portions and set each portion on individual pieces of plastic.
Using your hands, flatten the meat into an elongated rectangle, about the same length as the sandwich roll. Add 2-3 pieces of mozzarella cheese and a few jalapeno sticks to the center of each meat square. Using the plastic wrap, roll the meat tightly around the cheese and jalapeno slices – shaping into a cylinder shape.
Remove the plastic and wrap 2-3 slices of bacon around the meat. Re-wrap tightly to secure the bacon and refrigerate for 1 hour.
Cooking Options
- Pre-heat a Traeger grill to 400 degrees and wood-fire for 30 minutes, turning every 10 minutes until the bacon is cooked.
- Pre-heat the oven to 400 degrees and bake on a baking rack for 30 minutes until the bacon is cooked.
- Pre-heat an outdoor gas grill and grill over direct heat for 5-7 minutes transferring to indirect heat to finish cooking. This option may take longer.
After you choose which option to cook the ground game hot dogs and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments.
Need more inspiring dinner ideas? I feature dozens of ground wild game recipes that are easy to prepare for delicious dinnertime meals. Follow me on Instagram or Facebook for more Wild Game Inspiration.
Ingredients
- 2 lbs ground game meat, elk, venison, antelope or bison
- 8 mozzarella cheese stick slices, about 4" long x 1/2" thick
- 2 jalapeno peppers, sliced into matchsticks
- 12 bacon slices
- 4 sweet French sandwich rolls
Instructions
- Lay out 4 pieces of plastic wrap on a clean surface. Divide the ground game meat into 4 equal portions and set each portion on individual pieces of plastic.
- Using your hands, flatten the meat into an elongated rectangle, about the same length as the sandwich roll. Add 2-3 pieces of mozzarella cheese and a few jalapeno sticks to the center of each meat square. Using the plastic wrap, roll the meat tightly around the cheese and jalapeno slices - shaping into a cylinder shape. Remove the plastic and wrap 2-3 slices of bacon around the meat. Re-wrap tightly to secure the bacon and refrigerate for 1 hour.
- Remove the plastic wrap before cooking.
- After you choose which option to cook the ground game hot dogs (see below) and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments.
Cooking Options
- Pre-heat a Traeger grill to 400 degrees and wood-fire for 30 minutes, turning every 10 minutes until the bacon is cooked.
- Pre-heat the oven to 400 degrees and bake on a baking rack for 30 minutes until the bacon is cooked.
- Pre-heat an outdoor gas grill and grill over direct heat for 5-7 minutes transferring to indirect heat to finish cooking. This option may take longer.
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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