Venison with rhubarb chutney - Good Food Middle East
Venison paired with a rhubarb chutney for a unique and flavorful Middle Eastern twist. Try it today!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.bbcgoodfoodme.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Potato masher
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Peeler
- Plate
- Stove
- Oven
- Baking sheet
- Aluminum foil
- Kitchen towel
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Venison with rhubarb chutney recipe | Good Food
bbcgoodfood.com
Rhubarb & date chutney - Good Food Middle East
bbcgoodfoodme.com
Venison with quince - Good Food Middle East
bbcgoodfoodme.com
Rhubarb chutney
nzwomansweeklyfood.co.nz
Rhubarb chutney
womensweeklyfood.com.au
Blackberry braised red cabbage with venison - Good Food Middle East
bbcgoodfoodme.com
Good-Cooking - Rhubarb Chutney
goodcooking.com
Venison steaks with sweet potato fries and pickled rhubarb
deliciousmagazine.co.uk