Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Corn Cakes:
  • 1/2 pound corn kernels, cooked
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped scallion
  • 1/2 teaspoon minced garlic
  • 2 eggs
  • 3/4 cup flour
  • 1/4 cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Venison and Squash Blossoms:
  • 1 tablespoon oil
  • 1 1/2 pounds venison leg fillet or venison strip loin, trimmed and deveined
  • Salt and freshly cracked black pepper
  • 8 squash or pumpkin blossoms*
  • Tempura batter, recipe follows
  • Oil, for frying
  • Plum Demi-glace, recipe follows
  • * If blossoms are not available thinly sliced summer squash or zucchini will substitute nicely
  • Tempura Batter:
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 egg yolk
  • Pinch salt
  • Ice water
  • Plum Demi-glace:
  • 6 ripe purple plums
  • 1/2 tablespoons diced ginger
  • 1/4 cup white wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup demi-glace
Directions
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.


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