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Venison Medallions with Cognac Sauce

http://www.eatingwell.com/recipes/venison_medallions_with_cognac_sauce.html

From EatingWell:  January/February 1997

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

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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

Per serving : 257 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 96 mg Cholesterol; 7 g Carbohydrates; 27 g Protein; 0 g Fiber; 182 mg Sodium; 434 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 4 very lean meat, 1/2 fat