Bison Medallions & Skillet Gravy
Prep Time
Serves
Cooking Mode
4 bison or elk medallions (4 oz/125 g each)
1 cup white wine
1 shallot, finely diced
1 sprig fresh thyme
pepper and salt to taste
1 tsp butter
1 tsp vegetable oil
1 cup beef, game or veal broth or stock
¼ cup dried cranberries
¼ cup 35% whipping cream
4 bison or elk medallions (4 oz/125 g each)
1 cup white wine
1 shallot, finely diced
1 sprig fresh thyme
pepper and salt to taste
1 tsp butter
1 tsp vegetable oil
1 cup beef, game or veal broth or stock
¼ cup dried cranberries
¼ cup 35% whipping cream
Directions
1Marinate 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.
2Melt 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.
3Meanwhile, 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.
4Serve medallions with skillet gravy. For side dishes, serve mashed potatoes and hot vegetables, such as braised endive.
Tips
1
Not a fan of game meats? Swap the bison for beef medallions.
Disclaimer
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Personal Note
Personal Note
