- Makes
- Serves: 4
- Level
- very easy
- Prep Time
- 10
- Total Time
- 50
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.
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
- Sugar:
- 6 g
- Protein:
- 19 g
- Cholesterol:
- 60 mg
- Fiber:
- 1 g
- Sodium:
- 420 mg
