Venison Medallions with Cognac Sauce

Venison Medallions with Cognac Sauce

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

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 45 min 45 min

Directions

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

Cooking Instruction

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.


Nutrition

  • 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

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