Venison entrecôte with rosehip sauce

Venison entrecôte with rosehip sauce

Total: 40 Min. | Active: 30 Min.
Nutritional value / people: 243 kcal
, Fat: 9 g
, Carbohydrate: 14 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Meat

400g venison entrecôte
oil
¾tsp salt
a little pepper

Sauce

1dl red wine
2dl game stock
100g rose hip jam
1 star anise
1tbsp butter, soft
½tbsp white flour
salt and pepper to taste
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How it's done

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.

Good to know
Serve: Carve the meat and serve with the sauce on warmed plates.
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).
Serve with: Red cabbage.

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