Venison with rhubarb chutney
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 rhubarbchopped
- 1 red onionsliced
- 225g dark brown soft sugar
- 2 garlic clovescrushed
- 300ml red wine vinegar
- 1 pearpeeled, cored and chopped
- 1 applepeeled, cored and chopped
- 2 tsp salt
- 50g sultanas
- 1 tsp juniper berriescrushed
- 2 pieces stem gingerfrom a jar, drained and chopped, plus 1 tbsp syrup
For the venison
- 500g loin filletor venison steaks
- 1 tbsp olive oil
- 150ml red wine
- 25g butter
- mashed potatoto serve
- rocket leafto serve
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.