Venison Medallions with Cognac Sauce

Venison Medallions with Cognac Sauce

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From: EatingWell Magazine, January/February 1997

Red currant jelly adds a touch of sweetness to tender venison medallions.

Ingredients 4 servings

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  • 4 4-ounce venison medallions, trimmed
  • 1 clove garlic, cut in half
  • 2 teaspoons canola oil, divided
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons finely chopped shallots
  • 1/2 cup Cognac
  • 1 cup reduced-sodium beef broth, or chicken broth
  • 1 1/2 tablespoons red currant jelly
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

Preparation

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  • Ready In

  1. Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper.
  2. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Transfer to a plate and cover with foil to keep warm. Reduce heat to low.
  3. Add remaining 1 1/2 teaspoons oil and shallots to the pan. Cook, stirring, until the shallots soften, about 1 minute. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth, jelly, mustard and thyme. Cook, whisking, until the jelly melts, 1 to 2 minutes more.
  4. Combine cornstarch and cold water; slowly whisk into the simmering sauce until slightly thickened. Strain through a fine sieve. Discard solids. Adjust seasonings with salt and pepper.
  5. Slice the venison and fan onto a warmed plate. Serve with the sauce.

Nutrition information

  • Per serving: 251 calories; 5 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 27 g protein; 6 mcg folate; 98 mg cholesterol; 5 g sugars; 4 g added sugars; 69 IU vitamin A; 1 mg vitamin C; 10 mg calcium; 4 mg iron; 276 mg sodium; 415 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 4 lean meat, 1/2 fat

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