Antelope Medallions with Mustard and Shallot Sauce
This is one of the best ways to cook meat from tender muscles. Medallions are small filets cut from any tender muscle (loin or leg). South Texas Antelope Boneless Loin or South Texas Antelope Filets can be used with this recipe.
Antelope Medallions with Mustard and Shallot Sauce
Broken Arrow Ranch
Rated 5.0 stars by 1 users
Category
Entree, Wild Game, Venison
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
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Broken Arrow Ranch South Texas Antelope Filet Steaks
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1 Tbsp Vegetable oil
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5 Tbsp butter, divided
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4 Tbsp minced shallot
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3 garlic cloves, minced
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½ cup dry red wine
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1 cup beef broth
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1 tsp fresh thyme, chopped
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1 tsp Dijon mustard
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2 tsp fresh tarragon, chopped
Mustard and Shallot Sauce
Directions
Cut across the muscle grain in slices about ½ to ¾ inch thick. Sprinkle with salt and pepper. Add a tablespoon of oil to a sauté pan and heat on medium-high heat. When the oil is hot, place the medallions in the pan and cook on one side until brown (about 1 minute). Turn and continue cooking until medium rare, about 1-2 more minutes. Be careful to not overcook the medallions. Cover cooked medallions loosely with foil until sauce is made.
Reduce pan heat to medium. Melt 2 tablespoons of the butter in a pan and add the garlic and shallot. Cook 2 or 3 minutes until soft. Be careful not to brown the garlic and shallot.
Add the wine and simmer until it reduces and becomes syrupy.
Add the thyme and broth. Simmer for 6 to 10 minutes until only about 1/3 cup of liquid remains.
Reduce to low heat. Stir in the mustard, being careful to not let the mixture boil after the mustard is added. Cut the remaining butter into small slices and stir into the sauce. Stir in the tarragon. Add salt and pepper to taste.
Serve venison medallions with the sauce.
