Get fancy by making a cognac sauce for your next venison dish.
For all the hunters who love to hunt deer and want to eat their fresh meat with a rich sauce, Venison Medallions with Cognac Sauce is a treat.
The cognac sauce gives the venison a French feel and is super tasty. Trust us, you will eat all of it without leaving a single bite.
Give this saucy recipe a shot, enjoy with your family and friends, and feel fancy cooking it.
Recipe adapted from Eating Well
Venison Medallions with Cognac Sauce
- 4 ¼ lbs venison loin, trimmed
- 1 clove garlic, chopped
- 2 teaspoons oil (canola or vegetable)
- Salt and pepper, to taste
- 2 tablespoons chopped shallots (or white onion)
- 1/2 cup Cognac
- 1 cup beef or chicken broth
- 1 1/2 tablespoons Concord grape jelly
- 1 dash of lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- Season venison with salt and pepper.
- Heat half the oil a heavy skillet over high heat, and add venison.
- Cook 3 to 4 minutes on each side for medium-rare. Move it to a plate and cover it with foil. Reduce heat on the skillet to medium-low.
- Add remaining oil, garlic and shallots to the pan. Cook for about 2 minutes.
- Add Cognac and stir to evaporate liquid, cooking about 1 to 2 minutes. Add in broth, mustard, jelly, lemon juice and thyme. Cook and stir, until the jelly melts, 1 to 2 minutes more. Lower heat and simmer.
- Combine cornstarch and cold water in a separate bowl. Slowly add into the simmering sauce with a whisk, until slightly thickened.
- If needed, strain the sauce through a sieve.
- Slice the venison and serve with the sauce.