Bison or elk medallions Recipe

Name: Bison or elk medallions
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 2 servings
Ingredients: 4 bison or elk medallions*; 250 ml (1 cup) light white wine; 1 french shallot; 1 sprig thyme; To taste, ground pepper and salt; butter; oil; Reserved marinade; 250 ml (1 cup) game or veal stock; 60 ml (¼ cup) dried cranberries; 60 ml (¼ cup) 35% cream; To taste, salt and ground pepper

Ingredients

4 bison or elk medallions*
250 ml (1 cup) light white wine
1 french shallot
1 sprig thyme
To taste, ground pepper and salt
butter
oil
Reserved marinade
250 ml (1 cup) game or veal stock
60 ml (¼ cup) dried cranberries
60 ml (¼ cup) 35% cream
To taste, salt and ground pepper

	PREP TIME 10m	COOK TIME 2h10m	TOTAL TIME 2h20m
YIELD 2 servings

Instructions

Marinate medallions in white wine with shallot, thyme and pepper for approximately 2 hours.
Remove medallions from marinade (set marinade aside), pat dry and salt before sautéing in mixture of butter and oil.
Cook 3–5 minutes on each side.
Set aside on a serving dish and cover well.
Pour remaining marinade into sauté pan used to cook medallions and heat over high heat until reduced by half.
Add game stock and dried cranberries and reduce again by half.
Add cream and cook until sauce reaches desired consistency.
Adjust seasoning.