Venison steaks with rosehip sauce

Ingredients for 4 servings:

• 60 g butter
• 2 shallots
• 1 ½ tbsp clarified butter
• ⅛ liter red wine, dry
• ⅛ liter Game stock
• 100 g crème fraîche
• 3 tbsp rosehip pulp (market or health food store)
• 4 venison steaks
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the butter into small pieces and place it in the freezer. Peel and finely dice the shallots. Heat half a tablespoon of clarified butter, sauté the shallots, and deglaze with red wine and game stock. Stir in the crème fraîche and rosehip pulp. Simmer for about 10 minutes. Pat the venison steaks dry. Heat a tablespoon of clarified butter in a pan. Fry the steaks for about three minutes on each side. Season with salt and pepper, wrap in aluminum foil, and keep warm. Add the cooking juices to the sauce and season with salt and pepper. Gradually beat in the chilled butter to thicken, then froth with a hand mixer. Do not bring the sauce back to a boil! Serve the steaks with the sauce.