Lamb / Game: Venison Entrecôte with Rosehip Sauce

Venison Entrecôte with Rosehip Sauce


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


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.


  • Lamb / Game
  • 40 mins Preparation/cooking time: ca. 30m + Roast in the oven: ca. 10m
  • Servings For 4 people
  • Nutrition 228 Kcal