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Venison Medallions with Cognac Sauce

January/February 1997

Your rating: None Average: 3.7 (3 votes)

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


Venison Medallions with Cognac Sauce

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

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; 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


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Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
French
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Game
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
January/February 1997
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