Pan Roast Venison With Plum Sauce, Sweet Corn Cakes And Crisp Squash Blossoms Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1147
FAT
144%
CHOL
133%
SOD
84%

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Ingredients for 4 servings

1/2 cup demi-glace

Oil, for frying

1 teaspoon salt

1 egg yolk

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

1/2 pound corn kernels, cooked

1/4 cup finely diced onion

2 eggs

1/4 cup water

1 1/2 pounds venison leg fillet or venison strip loin, trimmed and deveined

6 ripe purple plums

Salt and freshly cracked black pepper

3/4 cup flour

1 cup flour

1/2 tablespoons diced ginger

1/4 cup sugar

1/2 cup cornstarch

Pinch salt

8 squash or pumpkin blossoms*

1 tablespoon oil

1/2 teaspoon minced garlic

2 teaspoons sugar

2 teaspoons baking powder

2 tablespoons chopped scallion

1/4 cup cornmeal

1/4 cup white wine vinegar

Ice water

Tempura batter, recipe follows

Plum Demi-glace, recipe follows

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