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Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms (Bobby Flay) Recipe

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Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms (Bobby Flay)
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Ingredients
29
Count
Nutrition
66747
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Venison and Squash Blossoms:
  2. 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.
  3. 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.
  4. 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.
  5. Note: corn pancakes can be made ahead and reheated in a moderate oven.
  6. For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
  7. 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.
  8. Heat a deep pot of oil or a fryer to 360 degrees F.
  9. 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.
  10. Remove venison from oven and let rest for 5 minutes.
  11. 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.
  12. Tempura Batter:
  13. 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.
  14. Plum Demi-glace:
  15. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 66746.85 Kcal (279456 kJ)
Calories from fat 26032.82 Kcal
% Daily Value*
Total Fat 2892.54g 4450%
Cholesterol 6037.76mg 2013%
Sodium 2532.15mg 106%
Potassium 24933.43mg 530%
Total Carbs 7689.88g 2563%
Sugars 934.22g 3737%
Dietary Fiber 335.45g 1342%
Protein 3239.11g 6478%
Vitamin C 538.8mg 898%
Vitamin A 59.2mg 1972%
Iron 479mg 2661%
Calcium 73386mg 7339%
Amount Per 100 g
Calories 3346.21 Kcal (14010 kJ)
Calories from fat 1305.1 Kcal
% Daily Value*
Total Fat 145.01g 4450%
Cholesterol 302.69mg 2013%
Sodium 126.94mg 106%
Potassium 1249.98mg 530%
Total Carbs 385.52g 2563%
Sugars 46.83g 3737%
Dietary Fiber 16.82g 1342%
Protein 162.39g 6478%
Vitamin C 27mg 898%
Vitamin A 3mg 1972%
Iron 24mg 2661%
Calcium 3679mg 7339%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1575.2
    Points
  • 1848
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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