Recipe courtesy of Michael Andzrejewski
Episode: Buffalo, NY
Save Recipe Print
Total:
1 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Corn Cakes:
Venison and Squash Blossoms:
Tempura Batter:
Plum Demi-glace:

Directions

Venison and Squash Blossoms:

Venison and Squash Blossoms:

Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.

In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes.

Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes.

Note: corn pancakes can be made ahead and reheated in a moderate oven.

For the Venison and Squash blossoms: Preheat oven to 400 degrees F.

Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.

Heat a deep pot of oil or a fryer to 360 degrees F.

As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels.

Remove venison from oven and let rest for 5 minutes.

Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace.

Tempura Batter:

In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.

Plum Demi-glace:

Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm.

Cook's Note

*If blossoms are not available thinly sliced summer squash or zucchini will substitute nicely

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Oven-Roasted Asparagus

Recipe courtesy of Food Network

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.