Chef John Reis of Hilton Harrisburg shares a delicious dish for deer hunters and other venison lovers: Pan-seared venison with dried cranberries, cherries and apple demi-glace and sweet corn cakes.
- 8 ea 2 oz venison fillets
- Corn cakes (See Recipe)
- Cranberry, cherry, apple Demi-Glace (See recipe)
- 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
- 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.
- 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.
For the Venison
- Cut the venison into 2-ounce pieces
- Season with salt and pepper
- Place oil in a sauté pan and heat. Add the venison and sauté for about a minute in high heat. Turn over and sauté for another minute.
Cranberry, cherry and apple demi-glace
- 1/4 cup dried cranberries
- 1/4 cup dried cherries
- 1/2 apple cut into small pieces
- 1/2 tablespoons diced ginger
- 1/2 cup red wine
- 1/4 cup sugar
- 2 cup Demi-glace or brown sauce
- Place all ingredients in a heavy saucepan except the Demi-Glace and simmer until very soft.
- Add Demi-glace and simmer for about 3 minutes and keep warm.
- Place two corn cakes on center of plate arrange venison over corn cakes and ladle sauce over venison.