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
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- January/February 1997