How To Make Venison with Rhubarb Chutney
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Serves:
Ingredients
- 4 venison steaks
- 2 cups rhubarb, diced
- 1/2 cup red onion, diced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tsp ginger, grated
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
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Preheat the grill or a skillet over medium-high heat.
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Season the venison steaks with salt and pepper.
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Grill or sear the steaks for 3-4 minutes per side, or until cooked to your desired doneness. Set aside.
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In a saucepan, combine the rhubarb, red onion, brown sugar, apple cider vinegar, water, ginger, cinnamon, salt, and black pepper. Cook over medium heat for 10-15 minutes, or until the rhubarb is soft and the mixture has thickened.
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Heat olive oil in a separate skillet over medium heat. Add the rhubarb chutney and cook for another 5 minutes to combine the flavors.
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Serve the venison steaks hot with a generous spoonful of rhubarb chutney on top.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 100mg
- Sodium : 370mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 11g
- Protein : 37g
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