Pan Roast Venison With Plum Sauce, Sweet Corn Cakes And Crisp Squash Blossoms
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Corn Kernel (cooked)1 cup
Onion (finely diced)1 tsp
Garlic (minced)2
Eggs1 cup
Flour1 cup
Cornmeal2 tsps
Baking Powder1 cup
Sugar1 pinch
Salt8
Squashs1 cup
Cornstarch1
Egg Yolk1 tbsps
Ginger (diced)1 cup
White Wine Vinegar1 cup
Water1 cup
Glace (demi-)Directions:
1
Venison and Squash Blossoms: Puree 1/2 of the cooked corn in a food processor until smooth
2
Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl
3
In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt
4
Add dry ingredients to corn mixture and blend well
5
Let rest, refrigerated, for at least 15 minutes
6
Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes
7
Cook, over medium heat, for about 2 to 3 minutes, or until golden
8
Turn over and finish cooking pancakes
9
Note: corn pancakes can be made ahead and reheated in a moderate oven
10
For the Venison and Squash blossoms: Preheat oven to 400 degrees F
11
Heat a thick, ovenproof skillet until quite hot
12
Add just enough oil to coat bottom
13
Season venison liberally with salt and pepper
14
Place in skillet and brown on 1 side
15
Turn venison over and place skillet in oven to finish cooking
16
Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F
17
Heat a deep pot of oil or a fryer to 360 degrees F
18
As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden
19
Remove and drain on paper towels
20
Remove venison from oven and let rest for 5 minutes
21
Slice venison against the grain of the meat and divide onto 4 plates
22
Place warm corn cakes above the meat
23
Sauce in front, serving remaining sauce on the side
24
Garnish with squash blossoms and serve immediately with Plum Demi-glace
25
In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well
26
Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency
27
Place all ingredients in a heavy saucepan and simmer until very soft
28
Push through a mesh strainer to remove pulp
29
Add demi-glace and keep warm