for 4 person

Meat

400 g	venison entrecôte
	oil
¾ tsp	salt
a little	pepper

Sauce

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

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.

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