Deer Hot Dog
Soak the sausages in beer for one hour. Heat the pea soup and let it reduce until it thickens. Add a dash of olive oil to the reduced pea soup. Stir well.
Grill the sausages and leave aside in a saucepan. Remove the sausages and add ricotta to the fat in the saucepan. Reheat and stir.
Make the hot dog dressing. Spread mustard and warmed ricotta on the toasted hot dog bread. Add the sausage and a generous spoonful of the reduced pea soup. Dress the hot dog with pieces of twisted cheese (salted curled-style cheese curd) and brown slightly with a torch.
Sweat the carrots, celery and onions in olive oil. Add the peas, the smoked pork lard and the water. Bring to boil then lower the heat. Simmer covered for 45 minutes. Remove the lard, dice it and return to soup. Add the ham.