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

Ingredients

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

Method

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.
Source: Good Food