Venison with rhubarb chutney recipe | Good Food
Put piquant chutney centre stage with pan-fried venison steak and a red wine sauce for a deliciously different dinner party main
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Cooking tools:
- Mason jar
- Potato masher
- Pot
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Measuring spoon
- Kitchen scale
- Pastry brush
- Aluminum foil
- Plate
- Serving platter
Ingredients
- 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
- 500g loin fillet or venison steaks
- 1 tbsp olive oil
- 150ml red wine
- 25g butter
- mashed potato to serve
- rocket leaf to serve
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