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Wapiti medallions, smoked orange purée and stuffed brioche


1 hour, 30 minutes + 2 hours, 30 minutes resting


5 hours


4 servings

Wapiti medallions, smoked orange purée and stuffed brioche
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500 g (1 lb) elk or deer loin
60 mL (1/4 cup) rosemary Angelica liqueur (or Ungava dry gin)
100 mL (3/8 cup) red wine (Pinot Noir)
250 mL (1 cup) venison stock
50 g (1/4 cup) butter, clarified
50 g (1/4 cup) cold butter



12 small carrots, stewed


Smoked orange purée

3 oranges, with peel on and halved
100 mL (3/8 cup) maple syrup
Maple wood for smoking

Plain brioche

200 g (2 cups) flour
15 g (1 tbsp) sugar
1 pinch salt
50 g (2 oz) milk
2 eggs
10 g (1 tbsp) fresh yeast
85 g (1/3 cup) butter, softened


Chocolate brioche

180 g (1 1/2 cups) flour
20 g (2 tbsp) cocoa powder
15 g (1 tbsp) sugar
1 pinch salt
50 g (2 oz) milk
2 eggs
10 g (1 tbsp) fresh yeast
85 g (1/3 cup) butter


Brioche topping

8 cipollini onions, braised
8 porcini mushroom caps, cooked and thinly sliced
100 g (3½ oz) cooked foie gras, cubed



Chocolate brioche and plain brioche


  1. In a bowl, combine the flour, sugar and salt.
  2. In another bowl, combine the milk, eggs and yeast. Incorporate the wet ingredients to the dry ingredients until you have dough. Knead the dough for 2 minutes. Gradually add the butter to the dough while kneading. Continue kneading another 5 minutes. Let dough rise 30 minutes and refrigerate for 2 hours.
  3. For the chocolate brioche, add the cocoa powder to the dry ingredients and follow the steps above. On a clean and floured surface, flatten the chocolate brioche with a rolling pin, and cut into 1-cm (1/2-in) strips.
  4. Flatten the plain brioche with a rolling pin. With a cookie cutter, cut out 4 circles 5 cm (2 in) bigger than your tartlet moulds, then lightly wet the dough with a brush. Lay the chocolate brioche strips across the white dough at regular intervals. Using a rolling pin, level the surface and cut again with the cookie cutter.
  5. In a bowl, combine the topping ingredients. Line the moulds with the dough, then spoon on the topping.
  6. Bake 30 to 35 minutes at 275°C (525°F). Remove from moulds and let rest on a cooling rack.






  1. Let the elk loin sit at room temperature for 30 minutes, then season with salt and pepper.
  2. In a skillet, cook the elk loin in the clarified butter at 54°C (130°F), basting often with its juices. Let rest before slicing into 8 medallions.
  3. Degrease the skillet, and deglaze with the Angelica liqueur and red wine. Let reduce a few minutes. Add the venison stock and the cold butter. Heat the sauce through and set aside.






  1. Divide the orange purée among four plates, top with a couple of medallions and drizzle with venison sauce. Add a brioche and some carrots to each plate and serve.




NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.