Venison entrecôte with rosehip sauce


Total time: 40m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 243 Kcal, 24g Protein, 14g Carbohydrates, 9g Fat


Ingredients

  • Meat
  • 400 g venison entrecôte
  • a little pepper
  • 0.75 tsp salt
  • oil zum Anbraten
  • Sauce
  • 1 dl red wine
  • 2 dl game stock oder Fleischbouillon
  • 100 g rose hip jam
  • 1 star anise
  • 1 tbsp butter, soft
  • 0.5 tbsp white flour
  • salt and pepper to taste

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Instructions

  • Meat

    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.
  • Sauce

    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.
  • Tip:

    Instead of venison entrecôte, use venison cutlets (approx. 75 g each). Fry each side for approx. 2 mins. (without finishing off in the oven).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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