Venison with rhubarb chutney

Put piquant chutney centre stage with pan-fried venison steak and a red wine sauce for a deliciously different dinner party main

  • Prep:45 mins
    Cook:1 hrs 20 mins
  • More effort

Nutrition per serving

  • kcal 254
  • fat 10g
  • saturates 5g
  • carbs 6g
  • sugars 6g
  • fibre 1g
  • protein 28g
  • salt 0.5g


  • 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


To sterilise your jars

Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water and rinse well. Put on a baking sheet and pop in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.

Use up your chutney

This recipe makes enough to fill about 2 x 500ml jars. Serve the leftovers with hard cheese and cold meats or alongside your Sunday roast lamb or pork.

A little extra

To make the most of the beautifully pink rhubarb stems, you could roast or pan-fry some extra chopped rhubarb just before serving, and fold it through the chutney.



  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. 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. 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.

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