If you’ve been reading my articles and recipes, you know my love affair with venison. A few weeks ago, I thought, “Why not marry my favorite food group, venison, with my feel-good fair food, corn dogs.” The birth of the Venison Corn Dog was born and will remain alive in my home for as long as I’m around!
Ground Venison or Venison Links Will Work
- 8 pounds venison sausage links or 1 ground venison sausage
- 8 cups of vegetable oil plus 2 tablespoons for the batter
- 3/4 cup all-purpose flour divided
- 1 1/2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon cayenne
- 3/4 teaspoon salt
- 2 large eggs
- 1 14 cups buttermilk
Special Equipment: 8 wooden sticks (found in the arts and crafts section of super mart stores)
On a griddle or cast iron skillet, cook sausage links until cooked through and lay aside to cool. If using ground venison or ground sausage, mold the sausage around the wooden sticks to resemble a link leaving one to two inches for the handle then thoroughly cook over medium heat on griddle or skillet. Remove to a plate to cool.
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
Meanwhile, insert wooden sticks into the links. Place 1/4 of the flour onto a plate and roll venison sausage in flour to coat, shaking off excess.
In a medium bowl, whisk together the remaining flour (1/2 cup), cornmeal, baking powder, baking soda, sugar, cayenne, and 3/4 teaspoon of salt and mix well. Add 2 tablespoons of the oil then add eggs one at the time, whisking after each addition. Whisk in buttermilk. Transfer some of the batter to a tall glass, filling it a little more than 3/4 full.
Holding the end of the wooden stick, dip each sausage into the batter coating completely working in batches. Carefully lower the battered sausage and stick into the hot oil. Using tongs remove corn dog when the batter is golden brown all over, about 2-3 minutes. Transfer venison corn dogs to paper towels to drain. Repeat procedure with remaining venison sausage dogs and batter. Serve immediately with mustard.
To re-heat: bake at 400 degrees for about 10 to 15 minutes on a sheet pan.