With Thanksgiving a couple of weeks behind us and Christmas fast approaching, my mind is in super planning mode and super baking mode. Which makes life a little difficult since we are in the midst of our 24-Day Challenge, and sugary treats are not on the approved foods list. I took a hefty batch of Christmas goodies to work today. Three different kinds of biscotti. And I ate none of them. That’s some will power, y’all. Instead I am focusing on cooking healthy meals and looking forward to finishing the challenge strong and being able to indulge a little bit once Christmas is here.
I don’t even know how to describe the sauce…the mustard, Worcestershire sauce, tomato paste, and coconut milk all come together, with the beef broth to form a rich, creamy, and slightly tangy sauce that will punch you in the mouth. In a good way.
- 1 lb venison back strap, cut into 1/2″ medallions
- salt and pepper, to taste
- 4 Tbsp unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/4 cup brandy (I used Amaretto because…that’s what I had…and it worked out quite nicely)
- 1/2 cup venison stock or beef broth
- 3 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp tomato paste
- 1/4 cup coconut milk (full fat, not low fat)
- 2 Tbsp curly parsley, chopped for garnish
- Season venison medallions with salt and pepper and set aside.
- Heat the butter in a large saute pan over medium-high heat for about 90 seconds, or until melted. Add the venison, in a single layer, and cook for 3-4 minutes per side, or until nicely browned and cooked to your desired doneness. Remove the venison to a plate and keep warm.
- Add the shallots to the saute pan and cook for 1 minute, until slightly softened, then add the garlic and cook for another 30 seconds.
- Add the brandy (or Amaretto…) and deglaze the pan, scraping up any browned bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the stock, tomato paste, mustard and Worcestershire sauce and stir to combine.
- Cook on high heat until thickened enough that if you drag a wooden spoon across the pan it leaves a trail behind that doesn’t fill in for a second or two, about 3 minutes.
- Turn off the heat and let the boiling subside. Stir in the coconut milk until the sauce is as light as you like.
- Add the venison medallions into the sauce and turn to coat. Serve with parsley as a garnish, if desired.
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