For the chutney
- 1kg rhubarb, chopped
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1 red onion, sliced
- 225g dark brown soft sugar
- 2 garlic cloves, crushed
- 300ml red wine vinegar
- 1 pear, peeled, cored and chopped
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 1 apple, peeled, cored and chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150ml red wine
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- mashed potato, to serve
- rocket leaf, to serve
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.
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.
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 jarsHeat 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 chutneyThis 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 extraTo 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.