Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.
For all the information on the ongoing negotiation and which stores are open today, please visit
Favourite store:
More details
Less details
Venison medallion with red wine sauce
Preparation
10 min
Cooking time
40 min
Servings
4
Ingredients
Roux:
- 15 ml (1 tbsp) butter
- 28 ml (2 tbsp) flour
Sauce:
- 45 ml (3 tbsp) French shallot, thinly sliced
- 375 ml (1 1/2 cups) red wine
- 180 ml (3/4 cup) veal stock
- 15 ml (1 tbsp) butter, finely diced
- Salt and freshly ground black pepper
Medallions:
- 30 ml (2 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 venison medallions, about 150 g (5 oz) each
- Salt and freshly ground black pepper
Preparation
- In a saucepan, melt the butter over medium heat.
- Gradually add the flour to make a roux. Set aside.
- In another saucepan, combine the French shallot with red wine.
- Reduce over medium heat at a simmer, without bringing it to a rolling boil.
- Cook for about 25 minutes or until the wine has reduced by two thirds.
- Add the veal stock.
- Then gradually add the roux, whisking the sauce until it reaches the desired consistency.
- Simmer for about 10 minutes.
- Pass the sauce through a sieve.
- Return it to the saucepan and add the butter, mixing constantly.
- Season with salt and pepper. Keep warm.
- Season the medallions with salt and pepper.
- In a frying pan, heat the oil and butter over medium-high heat.
- Once the butter foams, cook the medallions for 2 to 3 minutes on each side for rare, or a bit more if desired.
- Remove from the heat and set aside to rest for 2 to 3 minutes.
- Place the medallions on plates and top with the sauce.
- Serve with hash brown potatoes and a vegetable of your choice.
