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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
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.
|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.|
|Serve:||Carve the meat and serve with the sauce on warmed plates.|
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