Venison with rhubarb chutney

• rhubarb↗1kg kg

  chopped

• red onion↗1

  sliced

• dark brown soft sugar↗225g g
• garlic cloves↗2

  crushed

• red wine vinegar↗300ml ml
• pear↗1

  peeled, cored and chopped

• apple↗1

  peeled, cored and chopped

• salt↗2 tsp tsp
• sultanas↗50g g
• juniper berries1 tsp tsp

  crushed

• pieces stem ginger↗2

  from a jar, drained and chopped, plus 1 tbsp syrup

• loin fillet↗500g g

  or venison steaks

• olive oil↗1 tbsp tbsp
• red wine↗150ml ml
• butter↗25g g
• mashed potato

  to serve

• rocket leaf↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.