How to Make Mini Venison Corndogs
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Corndogs! The great American street food that has pleased many children and adults alike at state fairs, baseball games, and in the home. It is so difficult to pass on a corn dog once it is spotted on the menu or in the glass display case. Our version has improved upon the classic recipe to include a wilder, more hearty flavor of a homemade venison hot dog.
We have ditched the casing and used a more contemporary approach to the preparation of the venison hot dog by rolling the meat in plastic wrap and poaching. After the poaching and cooling process is complete then we battered and fried our mini corndogs to a beautiful golden brown. One mustard-slathered bite filled my brain with so many childhood memories. I could only smile with joy. My two-year-old daughter (who has never had a corndog) devoured her venison corndog in seconds.
Makes: 12-16 corndogs
Time to make: 2 hours
Special Equipment: Meat grinder, food processor, plastic wrap, butcher’s twine
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How to Make Mini Venison Corndogs
6
servings1
hour30
minutes30
minutesKeep the screen of your device on
Ingredients
- For the Hot Dogs
1 lbs ground venison
1/4 onion minced
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon ground white pepper
2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon coriander
1 tablespoon Dijon mustard
1 egg, whisked
1/4 cup breadcrumbs
- For the Corndogs
Venison hot dogs
1 box of Jiffy corn muffin mix
2/3 cup flour
1 egg
1 cup milk
¼ teaspoon of ground cayenne pepper
½ teaspoon garlic powder
Oil for frying
Preparation
- For the Hot Dogs
- Mix all of the ingredients in a large mixing bowl, excluding the egg and bread crumbs
- Run the mixture through the smallest plate on your meat grinder so all of the ingredients can mix and the onions can grind down to a finer consistency.
- Place the mixture in a food processor and mix in the egg and bread crumbs
- As you process, add 1 tablespoon of water at a time only if the meat appears to break apart.
- Process until you obtain a smooth, emulsified consistency.
- Stretch out approximately 18 inches of plastic wrap out from the box (do not tear yet)
- Place 3 tablespoons (1 tablespoon at a time) out in a line along the edge of the plastic wrap
- Tightly roll the meat towards box end of the wrap and tear the plastic away when you reach the edge of the box.
- Twist off each end and tie with the butchers twine
- Place each dog into the fridge
- Bring a pot of water to a boil on the stove. You want the water temperature to be 200 degrees throughout the cooking process (this is less than a boil if you do not have a thermometer)
- Place the hot dogs (in the plastic) in the water and allow them to cook, flipping occasionally, for 15-20 minutes or until an internal temperature of 160 degrees is reached.
- Remove the hot dogs from the water and immediately submerge in ice water.
- For the Corn Dogs
- Heat your oil to 375 degrees
- Mix all of the ingredients together in a large bowl, excluding the hot dogs
- Remove your hot dogs from their wrappers by cutting in half and draining any liquid
- Pat each hot dog dry prior to battering
- Working in batches, dip each hot dog into the batter and place in the oil
- Allow to cook until the corndog reaches a golden crispy brown color
- Remove from the oil and place on a paper towel or cloth towel
- Serve with your favorite condiment and enjoy!
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Definitely need to try this soon!!!
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