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Red wine and rosehip sauce in a bowl, garnished with fresh rosemary.
Elegant and glossy sauce for game dishes made with rosehip jam

Red Wine and Rosehip Sauce

Author: Flavelo
Recipes Sauces and Gravies
The treasure of the Hungarian forests, 'hecsedli' (rosehip), married with full-bodied red wine. This sauce is an essential companion for game dishes (venison, wild boar), but it also makes a simple roast beef festive. The tart acidity of the rosehip and the tannins of the wine perfectly counterbalance the richness and character of game meat.
🕒 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 boiling.
  • Sieve (optional): If you want a very smooth sauce.

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Sauté the rosemary sprig in half the butter for a few seconds.

Tip: This releases the oils into the fat.
2 ✓

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

Tip: After the alcohol evaporates, only the fruity flavour of the wine remains. If not boiled off, it will taste bitter and boozy.
3 ✓

Stir in the jam and the stock. Simmer over a medium heat for 10 minutes until it reaches a sauce consistency.

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

Remove the rosemary, season with salt and pepper. Remove from the hob and stir in the remaining cold butter.

Tip: The butter at the end rounds off the acidity and gives the sauce a shine.

Recipe FAQ

What kind of jam should I use?
Homemade rosehip jam with a high fruit content is best. Shop-bought versions are often too sweet – in that case, use less jam or add a little lemon juice.
What if it's too runny?
Boil it further to evaporate the water, or thicken with a little cold butter at the end.

Ingredients

  • 200 ml Dry red wine (e.g. Pinot Noir or Blaufränkisch)
  • 3 tbsp Rosehip jam
  • 20 g Butter
  • 150 ml Beef or game stock (preferably dark)
  • 1 sprig Fresh rosemary
  • 0.5 tsp Salt
  • 0.25 tsp Ground black pepper