How to prepare rosehip sauce, according to Kuchyň

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The dishes of palace kitchens and days gone by are making a return. Come to Kuchyň at Prague Castle, stop by the stove, and let them serve you what takes your fancy. Head chef Marek Janouch cooks according to the wisdom of old recipe books, rediscovering forgotten ingredients. On the terrace, you'll find carefully poured beer, and the city in the palm of your hand.

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Rosehips belong in the autumn repertoire - pairing well with venison, but also with tomatoes or vanilla. Rosehips have long been used to brew tea, liqueur and wine, and to make syrups, jellies and puddings, but the sweet and sour berries are also excellent in marinades, salsas and cocktails. What can chefs use them to make?

Instead of freshly picked berries, homemade or bought marmalade is commonly used. In most recipes, only the skins are added, so the kernels and hairs must first be removed from the rosehips. Harvesting sometimes waits until the first frosts so that the skin can be removed more easily, or cooks choose another option - ornamental rose hips, which are larger and do not require such lengthy preparation. In any case, the hard work pays off!

The fruits without kernels are pickled in a sweet and sour brine of water, vinegar and sugar, or with cloves, ginger and cinnamon. They can also be boiled and reduced to an essence, which makes a great sauce. Maceration of rosehips makes lemonade and an interesting vinegar or oil that can be used to flavour cold and hot dishes.

An excellent tip for game meats is rosehip salsa or chutney with tomatoes, vinegar and chilli. Rosehips and tomatoes are also delicious combined in a sweet marmalade with cinnamon and ginger. Chefs and bartenders alike will appreciate a concentrated rosehip syrup, and it's worth trying a marinade of rosehip marmalade, olive oil, white wine vinegar, thyme and garlic on your next meat dish, too.

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Recipe for rosehip sauce

Rosehip sauce is a classic on autumn restaurant menus, paired with meat or venison. While the result varies from kitchen to kitchen, perhaps every recipe starts with an onion base and prescribes root vegetables, wild spices, rosehips, red wine and (game) stock. We asked chef Mark Janouch of Prague's Kuchyň restaurant for a list of ingredients and a guide to an honest sauce with venison.

For 10 servings you need:

• 2 kg of venison leg
• lard, preferably boar
• 1 kg of onions
• 500 g carrots
• 300 g celery
• 300 g parsley
• 1 l dry red wine
• 1 kg rosehip jam
• venison stock
• butter
• wild spices: whole pepper, juniper, allspice, bay leaf
• salt
• plain flour (to thicken if necessary)

Procedure:

1. Season the meat with salt and pepper and brown it in the lard in a saucepan. Remove.
2. In the same pot, fry the chopped onion with the root vegetables. Pour in the wine and let it come to the boil. Then gradually stir the rosehip jam into the mixture and add the stock.
3. Return the meat to the dish, cover and leave to simmer in the oven. Baste the meat occasionally with the stock. The meat should be simmered for approximately one and a half hours, depending on the size of the meat and the age of the deer.
4. Remove the finished meat from the pot. Blend the sauce until smooth, thicken if necessary, and season with salt, pepper and wild spices.
5. Finally, soften the sauce with butter and add the meat. Serve with, for example, bread or hairy dumplings. In the restaurant this year, they have chosen toasted potato gnocchi with breadcrumbs.

Source: Ambiente chefs