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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.

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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