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Venison medallion with red wine sauce
Venison medallion with red wine sauce

Venison medallion with red wine sauce

Preparation 10 min
Cooking time 40 min
Servings 4



  • 15 ml (1 tbsp) butter
  • 28 ml (2 tbsp) flour


  • 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


  • 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


  1. In a saucepan, melt the butter over medium heat.
  2. Gradually add the flour to make a roux. Set aside.
  3. In another saucepan, combine the French shallot with red wine.
  4. Reduce over medium heat at a simmer, without bringing it to a rolling boil.
  5. Cook for about 25 minutes or until the wine has reduced by two thirds.
  6. Add the veal stock.
  7. Then gradually add the roux, whisking the sauce until it reaches the desired consistency.
  8. Simmer for about 10 minutes.
  9. Pass the sauce through a sieve.
  10. Return it to the saucepan and add the butter, mixing constantly.
  11. Season with salt and pepper. Keep warm.
  12. Season the medallions with salt and pepper.
  13. In a frying pan, heat the oil and butter over medium-high heat.
  14. Once the butter foams, cook the medallions for 2 to 3 minutes on each side for rare, or a bit more if desired.
  15. Remove from the heat and set aside to rest for 2 to 3 minutes.
  16. Place the medallions on plates and top with the sauce.
  17. Serve with hash brown potatoes and a vegetable of your choice.
Availability in stores