Bison Medallions & Skillet Gravy

4
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

220
Calories
19 g
Protein
8 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 9 g
    • Saturated fat  5 g
  • Cholesterol 60 mg
  • Sodium  420 mg
  • Carbs 8 g
    • fiber  1 g
    • Sugar  6 g
  • Protein 19 g

Ingredients

  • 4 bison or elk medallions (4 oz/125 g each)
  • 1 cup (250 mL) white wine
  • 1 shallot, finely diced
  • 1 sprig fresh thyme
  • pepper and salt to taste
  • 1 tsp (5 mL) butter
  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) beef, game or veal broth or stock
  • ¼ cup (60 mL) dried cranberries
  • ¼ cup (60 mL) 35% whipping cream

Method

  1. Marinate medallions in white wine, shallot, thyme and pinch of pepper for 30 min. Remove medallions from marinade (reserve marinade), pat dry and season with salt.
  2. Melt butter and oil in skillet over medium-high heat. Brown medallions 3 to 5 min. per side, until internal temperature reaches 160° F (71° C) for medium, or to desired doneness. Transfer to plate. Tent with foil.
  3. Meanwhile, pour reserved marinade into skillet used to cook medallions. Bring to a simmer and reduce by half. Add game stock and dried cranberries; reduce again by half. Stir in cream; cook until sauce is slightly thickened. Adjust salt and pepper, if desired.
  4. Serve medallions with skillet gravy. For side dishes, serve mashed potatoes and hot vegetables, such as braised endive.
Tip:
Not a fan of game meats? Swap the bison for beef medallions.

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