Venison Medallions with Cognac Sauce

    4 4-ounce venison medallions, trimmed
    1 clove garlic, cut in half
    2 teaspoons canola oil, divided
    Salt & freshly ground pepper, to taste
    2 tablespoons finely chopped shallots
    1/2 cup Cognac
    1 cup reduced-sodium beef broth, or chicken broth
    1 1/2 tablespoons red currant jelly
    2 teaspoons Dijon mustard
    1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
    1 teaspoon cornstarch
    1 tablespoon cold water

1.  Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper.

2.  Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Transfer to a plate and cover with foil to keep warm. Reduce heat to low.

3.  Add remaining 1 1/2 teaspoons oil and shallots to the pan. Cook, stirring, until the shallots soften, about 1 minute. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth, jelly, mustard and thyme. Cook, whisking, until the jelly melts, 1 to 2 minutes more.
    
4.  Combine cornstarch and cold water; slowly whisk into the simmering sauce until slightly thickened. Strain through a fine sieve. Discard solids. Adjust seasonings with salt and pepper.
    
5.  Slice the venison and fan onto a warmed plate. Serve with the sauce.

Nutrition

Per serving: 257 calories; 5 g fat (1 g sat, 2 g mono); 96 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 27 g protein; 0 g fiber; 182 mg sodium; 434 mg potassium.