Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Red wine rosehip sauce in a bowl garnished with fresh rosemary.
Elegant and flavorful sauce for game meats

Red Wine Rosehip Sauce

Author: Flavelo
Sauces and Gravies Recipes
A marriage between the treasure of Hungarian forests—rosehips—and robust red wine. This sauce is an essential companion for game dishes like venison or wild boar, but it also elevates a simple roast beef to festive status. The tart acidity of the rosehips and the tannins of the wine perfectly balance rich, fatty meats.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Small Saucepan: For reducing the sauce.
  • Fine Mesh Sieve (optional): For an extra smooth finish.

Allergen Information

⚠️ Milk
⚠️ Sulfites (in wine)

Instructions

1 ✓

Sauté the rosemary sprig in half of the butter for a few seconds to release its aroma.

Tip: This infuses the fat with the herb's essential oils.
2 ✓

Pour in the red wine and boil over high heat for 3-4 minutes.

Tip: Allowing the alcohol to evaporate leaves behind only the fruity notes of the wine. If not reduced properly, the sauce may taste bitter or boozy.
3 ✓

Stir in the jam and the beef stock. Simmer over medium heat for about 10 minutes until the sauce thickens to a coating consistency.

Tip: The pectin in the fruit and the sugar naturally help thicken the sauce.
4 ✓

Remove the rosemary sprig. Season with salt and pepper. Remove from heat and whisk in the remaining cold butter.

Tip: Swirling in cold butter at the end (mounting) rounds out the acidity and gives the sauce a glossy sheen.

Recipe FAQ

What kind of jam should I use?
Homemade rosehip jam with high fruit content is best. Store-bought versions can be very sweet—if using those, reduce the amount or add a splash of lemon juice.
What if it's too thin?
Simmer longer to evaporate more liquid, or whisk in a small knob of cold butter at the very end to thicken it.

Ingredients

  • 3/4 cup Dry Red Wine (e.g., Pinot Noir or Merlot)
  • 3 tbsp Rosehip Jam
  • 1.5 tbsp Butter
  • 2/3 cup Beef Stock (preferably dark/rich)
  • 1 sprig Fresh Rosemary
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper