Venison with rhubarb chutney

Venison with rhubarb chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal254
  • fat10g
  • saturates5g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein28g
  • salt0.5g


    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
      olive oil

      Olive oil

      ol-iv oyl

      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


    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.

    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.

    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    RosieVimes's picture
    14th May, 2015
    The chutney really compliments this dish (and also goes very well with cheese on toast too!) I will certainly be doing it again, though I'd be tempted to leave out the red wine jus as I don't think it's really needed. Served it with some new potatoes & green beans. Brill!
    31st Aug, 2015
    How long will the chutney last?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?