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Antelope Medallions With Brown Sauce Recipe

Experience the exquisite flavor of these pan-seared antelope medallions, bathed in a decadent brown sauce. This recipe, adapted from a surprising online find, is a culinary masterpiece. The tender antelope (easily substituted with venison or elk) is expertly seared, then simmered in a luxurious sauce that will leave you craving more. Perfect for a special occasion or an impressive weeknight dinner!

Prep Time 30 mins
Cook Time 170 mins
Calories 568.2 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Antelope Medallions With Brown Sauce 65

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Antelope Medallions With Brown Sauce

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How to Make Antelope Medallions With Brown Sauce

  1. Marinate: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 lb antelope medallions and marinate in the refrigerator for at least 2 hours, or up to overnight.
  2. Sear the Medallions: Remove medallions from marinade, pat dry with paper towels. Heat 2 tablespoons olive oil in a heavy-based skillet over medium-high heat. Sear medallions for 2-3 minutes per side, until nicely browned.
  3. Prepare the Brown Sauce: Remove medallions from skillet and set aside. Add 1 tablespoon olive oil to the same skillet. Add 1 medium shallot, finely chopped, and 2 cloves garlic, minced, and sauté for 2 minutes until softened.
  4. Deglaze and Simmer: Add 1/4 cup of cognac or brandy to the skillet and ignite (carefully!). Once the flames subside, add 1 cup beef stock. Bring to a boil, then reduce heat and simmer for 3-5 minutes, or until the sauce reduces to about 3/4 cup.
  5. Finish the Sauce: In a small bowl, whisk together 1 tablespoon of the reduced stock with 1/4 cup sour cream. Stir this mixture into the hot sauce in the skillet. Keep warm but do not boil.
  6. Assemble and Serve: Return the medallions to the skillet to warm through. Spoon the rich brown sauce over the warm medallions and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

0g

Fat

14g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Wild Game Meat Number Of Servings 4 Hours Or Less