Venison Medallions with Cognac Sauce
From EatingWell: January/February 1997
Red currant jelly adds a touch of sweetness to tender venison medallions.
- 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
- 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.
Per serving: 257 calories; 5 g fat (1 g sat, 2 g mono); 96 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 27 g protein; 0 g fiber; 182 mg sodium; 434 mg potassium.
Nutrition Bonus: Iron (23% dv), Zinc & Selenium (16% dv).
Carbohydrate Servings: 1/2
Exchanges: 4 very lean meat, 1/2 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- January/February 1997