Venison Entrecôte with Rosehip Sauce

Total time: 40m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • 400 g venison entrecôte
  • oil to fry
  • 0.75 tsp. salt
  • a little pepper
  • 1 dl red wine
  • 2 dl game stock or meat bouillon
  • 100 g rose hip jam
  • 1 star anise
  • salt and pepper to taste
  • 0.5 tbsp. white flour
  • 1 tbsp. butter, soft

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  • Remove the meat from the fridge approx. 1 hr. prior to browning. 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 hot casserole dish, insert the meat thermometer in 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.

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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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