Nutrition per serving may change if servings are adjusted.
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
½ cup Cognac
1 cup reduced-sodium beef broth, or chicken broth
1½ tablespoons red currant jelly
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme, or ½ teaspoon dried
1 teaspoon cornstarch
1 tablespoon cold water
Rub all sides of venison medallions with garlic. Brush with ½ teaspoon oil and season with salt and pepper.
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.
Add remaining 1½ 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.
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.
Slice the venison and fan onto a warmed plate. Serve with the sauce.
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