Chutney recipe for 4 (with chutney leftover) people, takes only 20 mins; recipe has rhubarb, red onion, dark brown soft sugar, garlic clove, red wine vinegar, pear, apple, salt, sultana, juniper berry, stem ginger, loin fillet, olive oil, red wine, butter, mashed potato and rocket leaf.
Venison with rhubarb chutney
Course: Chutney
Servings
4 (with chutney leftover)
servings
Prep time
45 mins
Ingredients
- Red Wine: 150ml red wine
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 red onion, sliced
- Butter: 25g butter
- Apple: 1 apple, peeled, cored and chopped
- Salt: 2 tsp salt
- Sultana: 50g sultanas
- Red Wine Vinegar: 300ml red wine vinegar
- Pear: 1 pear, peeled, cored and chopped
- Rhubarb: 1kg rhubarb, chopped
- Stem Ginger: 2 pieces stem ginger from a jar, drained and chopped, plus 1 tbsp syrup
- Rocket Leaf: rocket leaf, to serve
- Juniper Berry: 1 tsp juniper berries, crushed
- Dark Brown Soft Sugar: 225g dark brown soft sugar
- Loin Fillet: 500g loin fillet or venison steaks
- Mashed Potato: mashed potato, to serve
Directions
- 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.
