Venison Medallions with Cognac Sauce

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Venison Medallions with Cognac Sauce

Venison Medallions with Cognac Sauce

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

Serves 4

Prep Time 45 min

Total Time 45 min.


  • 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

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.