Venison with rhubarb chutney
- Preparation and cooking time
- More effort
- Serves 4 (with chutney leftover)
Put piquant chutney centre stage with pan-fried venison steak and a red wine sauce for a deliciously different dinner party main
For the chutney
- 1kg rhubarb , chopped
- 1 red onion , sliced
- 225g dark brown soft sugar
- 2 garlic cloves , crushed
- 300ml red wine vinegar
- 1 pear , peeled, cored and chopped
- 1 apple , peeled, cored and chopped
- 2 tsp salt
- 50g sultanas
- 1 tsp juniper berries , crushed
- 2 pieces stem ginger from a jar, drained and chopped, plus 1 tbsp syrup
For the venison
- STEP 1
Put all the ingredients for the chutney in a large heavy-based saucepan and bring to the boil, stirring frequently. Boil gently for 1 hr until thick and glossy, then spoon into sterilised jars (see tip) while still hot.
- STEP 2
Brush the venison fillet or steaks with the olive oil and season well. Heat a large frying pan over a high heat and fry to your liking, then rest on a plate, covered with foil. Pour the red wine into the same pan and boil rapidly to reduce by just over half. Whisk in the butter, season to taste, and remove from the heat.
- STEP 3
Slice the venison, put on a serving platter or board and drizzle over the red wine sauce. Serve with the rhubarb chutney, mashed potatoes and some rocket leaves on the side.
TO STERILISE YOUR JARS
Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water and rinse well. Put on a baking sheet and pop in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.
USE UP YOUR CHUTNEY
This recipe makes enough to fill about 2 x 500ml jars. Serve the leftovers with hard cheese and cold meats or alongside your Sunday roast lamb or pork.
A LITTLE EXTRA
To make the most of the beautifully pink rhubarb stems, you could roast or pan-fry some extra chopped rhubarb just before serving, and fold it through the chutney.