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Restaurants & Bars

Chicago Area

Great venison at Hot Doug's

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Great venison at Hot Doug's

Mike G | Sep 27, 2003 03:45 PM

I have long been an advocate of the venison offerings at Hot Doug's as being particularly successful examples of the sausage-making art. I have to admit that some of the recent specials I've tried there were more odd than good, though old reliables like the Thuringer (Len O'Connor) were as good as ever. But today I had the smoked vension with Cumberland sauce (whatever that is) and it was outstanding, easily the best sausage I've had in a long time there or anywhere else (with all due respect to Jim's Polish two days ago)*. A smoky, peppery, gamy sausage in a simple sweetish-mustardish sauce-- no frills, it is what it is and what that is is, goooood. Like all Doug's items it's on the menu until it's gone, so...

*That was, by the way, a visit for the purposes of the long-awaited Maxwell Street video. Watch for news about that shortly.

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