- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 4
- bison or elk medallions (4 oz/125 g each)
- 1 cup
- white wine
- 250 mL
- 1
- shallot, finely diced
- 1
- sprig fresh thyme
- pepper and salt to taste
- 1 tsp
- butter
- 5 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1 cup
- beef, game or veal broth or stock
- 250 mL
- ¼ cup
- dried cranberries
- 60 mL
- ¼ cup
- 35% whipping cream
- 60 mL
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
- Serve medallions with skillet gravy. For side dishes, serve mashed potatoes and hot vegetables, such as braised endive.
Tips
Not a fan of game meats? Swap the bison for beef medallions.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 220
- Fat:
- 9 g
- Saturated Fat:
- 5 g
- Carbs:
- 8 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 60 mg
- Protein:
- 19 g
- Sodium:
- 420 mg