Skip to main content

How To Make Venison Medallions with Cognac Sauce


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.

More Venison Recipes:

you might also like

How To Make Venison Medallions with Cognac Sauce