- 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
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.
- Serving: Per serving
- Calories: 257
- Carbohydrates: 7g
- Fat: 5g
- Protein: 27g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 96mg
- Potassium: 434mg
- Sodium: 182mg
- Exchanges: 4 very lean meat, 1/2 fat
- Carbohydrate Servings: 1/2