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1
Puree 1/2 of the cooked corn in a food processor until smooth.
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2
Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.
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3
In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt.
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4
Add dry ingredients to corn mixture and blend well.
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5
Let rest, refrigerated, for at least 15 minutes.
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6
Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes.
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7
Cook, over medium heat, for about 2 to 3 minutes, or until golden.
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8
Turn over and finish cooking pancakes.
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9
Note: corn pancakes can be made ahead and reheated in a moderate oven.
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10
For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
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11
Heat a thick, ovenproof skillet until quite hot.
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12
Add just enough oil to coat bottom.
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13
Season venison liberally with salt and pepper.
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14
Place in skillet and brown on 1 side.
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15
Turn venison over and place skillet in oven to finish cooking.
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16
Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.
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17
Heat a deep pot of oil or a fryer to 360 degrees F.
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18
As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden.
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19
Remove and drain on paper towels.
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20
Remove venison from oven and let rest for 5 minutes.
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21
Slice venison against the grain of the meat and divide onto 4 plates.
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22
Place warm corn cakes above the meat.
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23
Sauce in front, serving remaining sauce on the side.
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24
Garnish with squash blossoms and serve immediately with Plum Demi-glace.
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25
In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well.
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26
Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.
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27
Place all ingredients in a heavy saucepan and simmer until very soft.
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28
Push through a mesh strainer to remove pulp.
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29
Add demi-glace and keep warm.
