Venison with rhubarb chutney - Good Food Middle East

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