In the heart of the Appalachian Mountains — Eastern Kentucky, Ohio, West Virginia, Tennessee — a hot dog isn’t a hot dog without sauce.

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In the heart of the Appalachians, a hot dog isn’t a hot dog without sauce. Even better when it is made with ground venison. Images by author

Now, most of us would take one look, or taste, of this meat sauce and call it chili. But don’t. Locals will firmly let you know that this is “hot dog sauce,” and here is how they make it. This one uses ground venison in place of the traditional ground beef, but in many areas, it could be argued that ground venison is actually the meat of choice for most.

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Start by browning a pound of ground venison.

In a large skillet, brown the venison. If using straight venison with no fat mixed in, use a bit of oil to start the cooking process.

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Add the spices.

Once the meat is browned, add the garlic powder, minced onion, chili powder, paprika, cumin, salt and pepper. Add as much or as little red pepper as your palate enjoys. Stir well to blend and add 2 cups water. Cover and simmer for 1 hour.

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Add water and simmer.

While the sauce simmers, grill your favorite hot dogs.

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Grill up some hot dogs.

Add the ketchup, brown sugar, and Worcestershire sauce. Simmer, uncovered, to thicken. Serve spooned over hot dogs and topped with shredded cheese and diced onion, if desired.

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