Name: Venison with rhubarb chutney
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: Serves 4 (with chutney leftover)
Cuisine: British
Ingredients: 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; 500g loin fillet or venison steaks; 1 tbsp olive oil; 150ml red wine; 25g butter; mashed potato to serve; rocket leaf to serve

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Venison with rhubarb chutney

Venison with rhubarb chutney

Miriam Nice

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Serves 4 (with chutney leftover)

More effort

Prep: 45 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.2 ratingsRate

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Put piquant chutney centre stage with pan-fried venison steak and a red wine sauce for a deliciously different dinner party main

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

500g loin fillet

or venison steaks
1 tbsp olive oil
150ml red wine
25g butter
mashed potato

to serve
rocket leaf

to serve

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Nutrition: per serving

kcal254
fat10g
saturates5g
carbs6g
sugars6g
fibre1g
protein28g
salt0.5g

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2015

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A star rating of 5 out of 5.2 ratings

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