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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.

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
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