Pan-seared Venison and Sweet Corn Cakes

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.

4 servings


- 8 ea 2 oz venison fillets

- Corn cakes (See Recipe)

- Cranberry, cherry, apple Demi-Glace (See recipe)

Corn Cakes:

- 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.

To assemble

- Place two corn cakes on center of plate arrange venison over corn cakes and ladle sauce over venison.

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