- Prep Time
- 5 mins
- Cooking Time
- 1 h 30 m
- Serves
- Serves 8
Ingredients
- 1
- white wine
- 250
- 2
- shallots, chopped
- 0
- 1 1/2
- fresh thyme leaves
- 7
- 2
- ground pepper
- 30
- 8
- Elk Medallions, patted dry
- 800
- 1
- butter
- 15
- 1
- canola oil
- 15
- 1
- game or veal stock
- 250
- 1/3
- dried cranberries
- 75
- 1/3
- 35% cream
- 75
- 1/8
- each salt and pepper
- 0.5
Method
Step 1
Mix together wine, shallots, thyme and pepper. Place elk medallions in a sealable bag. Pour in wine mixture and let elk marinate, about 2 hours.
Step 2
Remove medallions from marinade and set marinade aside. Pat medallions dry. Add butter and oil to pan and cook over medium-high heat, 3 to 5 min. per side. Remove from pan, cover and let rest.
Step 3
Pour marinade into skillet and cook over high heat until reduced by half. Add stock and cranberries,?and reduce again by half. Add cream and cook until sauce thickens slightly. Drizzle sauce over medallions to serve. Season with salt and pepper.
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
- Calories:
- 230
- Fat:
- 10 g
- Saturated Fat:
- 4 g
- Carbs:
- 8 g
- Cholesterol:
- 70 mg
- Protein:
- 24 g
- Sodium:
- 190 mg
