- 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
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.
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.
- 1 cup flour
- 1/2 cup cornstarch
- 1 egg yolk
- Pinch salt
- Ice water