Fair Day Venison Corn Dog Recipes

FAIR DAY VENISON CORN DOG RECIPE

Steps:

• 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 the 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.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.