Venison Medallions with Cognac Sauce

Follow ACE On
Healthy Living


Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro

Change Location

Healthy Recipes
Provided by

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.