Red currant jelly adds a touch of sweetness to tender venison medallions. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper.

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  • 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 calories; 5.1 g total fat; 1.3 g saturated fat; 98 mg cholesterol; 276 mg sodium. 415 mg potassium; 6.9 g carbohydrates; 0.1 g fiber; 5 g sugar; 26.7 g protein; 69 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 10 mg calcium; 4 mg iron; 28 mg magnesium; 4 g added sugar;