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 tablespoon finely chopped shallots
• 1/2 cup Cognac
• 1 cup reduced-sodium beef broth, or chicken broth
• 1 1/2 tablespoon red currant jelly
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 1 teaspoon cornstarch
• 1 tablespoon cold water

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Cooking Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Slice the venison and fan onto a warmed plate. Serve with the sauce.