Ballintaggart's Barbequed Venison with star anise, rhubarb, chard and honey

Ingredients

• 2-3 pieces rhubarb stems (trimmed and cut into)
• 2 tbsp honey
• 50 ml rhubarb cordial
• 2 tsp golden caster sugar
• 1 star anise (roughly broken)
• 400-500 g venison loin (trimmed and ready to cook)
• 2 tbsp Scottish rapeseed oil
• 1 handful of small chard leaves
• Isle of Skye Sea Salt & freshly milled pepper