Bison or elk medallions
Cooking Mode
4 bison or elk medallions
250 ml (1 tasse) cup light white wine
1 french shallot
1 sprig thyme
To taste ground pepper and salt
butter
Reserved marinade
250 ml (1 tasse) cup game or veal stock
60 ml (¼ tasse) cup dried cranberries
60 ml (¼ tasse) cup 35% cream
To taste salt and ground pepper
4 bison or elk medallions
250 ml (1 tasse) cup light white wine
1 french shallot
1 sprig thyme
To taste ground pepper and salt
butter
Reserved marinade
250 ml (1 tasse) cup game or veal stock
60 ml (¼ tasse) cup dried cranberries
60 ml (¼ tasse) cup 35% cream
To taste salt and ground pepper
Directions
1Marinate medallions in white wine with shallot, thyme and pepper for approximately 2 hours.
2Remove medallions from marinade (set marinade aside), pat dry and salt before sautéing in mixture of butter and oil.
3Cook 3–5 minutes on each side. Set aside on a serving dish and cover well.
4Pour remaining marinade into sauté pan used to cook medallions and heat over high heat until reduced by half.
5Add game stock and dried cranberries and reduce again by half. Add cream and cook until sauce reaches desired consistency. Adjust seasoning.
6Season and serve with medallions. * Beef medallions can also be used.
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Personal Note
Personal Note