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Fair Day Venison Corndogs

Stacy Lyn Harris

homeade corndog

"Fair food" happens to be one of my favorite feel-good cuisines, and sometimes I just have to have it. One of the pleasures of this recipe is that anyone with ground venison, venison sausage links or ground venison sausage can make this dish. The only special equipment, wooden sticks, can be found in the arts and crafts section of your local Walmart.

Venison corn dogs are perfect as a make-ahead meal and can be frozen after they're cooked for up to 3 to 6 months. I usually quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, I place them in freezer bags and bring them out for football games during hunting season or on those nights I need supper fast! Whatever your situation, I turst that this recipe will become your new favorite!

(To reheat: bake at 400 degree for about 10 to 15 minutes on a sheet pan.)

Ingredients (serves 8)

  • 8 venison sausage links or one pound 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 1/4 cups buttermilk
  • 8 wooden sticks

1. 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. 
2. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
3. 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.
4. In a medium bowl, whisk together the remaining flour (1/2 cup), cornmeal, baking powder, baking soda, cayenne and 3/4 teaspoon of salt and mix well. Add 2 tablespoons of the oil then add eggs one at a 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.
5. 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 corndog when the batter is golden brown all over, about 2-3 minutes. Transfer venison corndogs to paper towels to drain. Repeat procedure with remaining venison sausage dogs and batter. Serve immediately with mustard. 

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