Venison Corn Dogs! Comfort food doesn’t get much better!
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 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.