Antelope Medallions With Brown Sauce Recipe

Ingredients for Antelope Medallions With Brown Sauce

• Antelope Cutlets
• 1/4 cup cognac or brandy
• 1/4 cup olive oil + 2 tablespoons olive oil + 1 tablespoon olive oil
• Toasted Sesame Oil
• 1 medium shallot, finely chopped
• Garlic Clove
• Sea Salt
• Fresh Ground Black Pepper
• Beef Stock
• 1/4 cup sour cream

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.