Delicious Recipe for Elk or Venison

Elk or Venison Medallions in a Ginger Cranberry Cream Sauce Recipe

I frequently hear how people plan on “hunting” for their food in a crisis or they are stocking up on the fruits of their present hunting endeavors but seem to be finding it difficult to make creative dishes. So I thought I’d provide one of my go-to methods for cooking elk or venison. I will also add that this recipe is surprisingly good over salmon cakes. (I know! Who knew that salmon and cranberries got along so well?!)  I adapted this recipe from one I found in an old cookbook of a famous restaurant in Denver, CO. Anyway, I hope you enjoy it too.

Game Medallions in a Cranberry Cream Sauce

1 t. sea salt (fine is better)

1 t. lemon zest

1 T. ground black pepper

12 2-ounce game medallions such as elk or venison

2 T. butter

½ cup of whole cranberry sauce

1 t. grated ginger

1 t. chopped green onion (freeze-dried is fine)

1 t. serrano chili—found in jars in the Hispanic food section of your grocery store

1/3 cup red wine or red wine vinegar

1/3 cup chicken broth

¾ cup of reconstituted sour cream, whole milk, or cream (I just use the powdered non-dairy creamer sold in the big containers at Sam’s Club)

4 cups of cooked rice (jasmine or brown rice is my favorite)

At least a 12 inch cast iron skillet over medium-high heat.
Combine the sea salt, lemon zest, and pepper and rub it on each of the medallions, on both sides. (Be sure your medallions are patted dry before doing this step.)

Melt the butter in the skillet and then gently place the medallions in the skillet; don’t crowd them. Sear on both sides to medium rare. (If you need to do this in batches, set the cooked medallions aside.) Set aside medallions on a clean plate to rest and restore their natural juices.
Put the red wine in the skillet to deglaze the fond for a moment then add the cranberry sauce, ginger, green onion, and Serrano chilies. Simmer for about 5 minutes to reduce and blend the seasonings together.

Add the cream and simmer another 5 minutes. The sauce should be a medium-thick texture which will cling to the protein.
Add the medallions and any juices to the skillet and the sauce and let simmer for 1 minute.
Serve warm over your choice of rice.