- 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.
- 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.
- 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.
- Serve medallions with skillet gravy. For side dishes, serve mashed potatoes and hot vegetables, such as braised endive.
Not a fan of game meats? Swap the bison for beef medallions.