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Venison entrecôte with rosehip sauce
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 243
  • Fat about 9g
  • Carbohydrates about 14g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 400 g venison entrecôte
  • oil zum Anbraten
  • 0.75 tsp salt
  • a little pepper
  • 1 dl red wine
  • 2 dl game stock oder Fleischbouillon
  • 1 star anise
  • 100 g rose hip jam
  • 0.5 tbsp white flour
  • salt and pepper to taste
  • 1 tbsp butter, soft
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And that's how it's done
And that's how it's done
Remove the meat from the fridge approx. 1 hr. prior to cooking. Pre-heat the oven to 180°C. Heat a casserole dish in the lower half of the preheated oven. Season the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 5 mins. Remove, transfer to the warmed casserole dish and insert a meat thermometer into the thickest part. Roast for approx. 10 mins. in the lower half of the preheated oven. The core temperature should be around 60 °C (à point). Remove the meat, cover with foil, and leave to rest for approx. 10 mins.
Add the wine, stock, jam and star anise to the same frying pan, reduce the liquid to approx. 250 ml. Remove the star anise. Mix the butter and flour, gradually stir in, boil for approx. 2 mins., season the sauce.