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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997


Ingredient Checklist


Instructions Checklist
  • Rub all sides of venison medallions with garlic. Brush with 1/2 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 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.

  • 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.

Nutrition Facts

251.1 calories; protein 26.7g 54% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 0.1g; sugars 4.9g; fat 5.1g 8% DV; saturated fat 1.3g 6% DV; cholesterol 97.6mg 33% DV; vitamin a iu 69.5IU 1% DV; vitamin c 0.9mg 2% DV; folate 6.4mcg 2% DV; calcium 10.2mg 1% DV; iron 4mg 22% DV; magnesium 27.8mg 10% DV; potassium 415.4mg 12% DV; sodium 276.1mg 11% DV; thiamin 0.3mg 26% DV; added sugar 4g.