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

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 calories; protein 26.7g; carbohydrates 6.9g; dietary fiber 0.1g; sugars 4.9g; fat 5.1g; saturated fat 1.3g; cholesterol 97.6mg; vitamin a iu 69.5IU; vitamin c 0.9mg; folate 6.4mcg; calcium 10.2mg; iron 4mg; magnesium 27.8mg; potassium 415.4mg; sodium 276.1mg; thiamin 0.3mg; added sugar 4g.

4 lean meat, 1/2 fat