Venison & Star Anise Chutney

Deer like apples and pears, and we also feel they enjoy a good sherry from time to time, which is why Dan used those for his chutney.


Venison & Star Anise Chutney Ingredients:

• Deer meat

• 2 T canola oil

• 2 T Dijon mustard

• 2 T grainy mustard

• 2 T olive oil

• 2 unripe pears

• 1 white onion

• ½ cup sherry

• ¼ cup champagne vinegar

• 2 T sugar

• 2 whole anise

• salt to taste


Venison & Star Anise Chutney Instructions:

• Get a large frying pan on medium-high heat and once hot, add 2 tablespoon canola oil.

• Season your venison liberally with salt. Place venison into pan and allow to brown on one side, approximately 1 minute. Flip to the other side and cook one more minute until brown on following side.

• Remove venison from the pan and rub with 2 tablespoons each Dijon and grainy mustard.

• Cut up long pieces of celery to make a base on which to roast the venison. Place venison over top of vegetables and place into a 450 degree oven.

• For chutney: Place pot on medium-high heat and add 2 tablespoon olive oil. Add to the hot pan 1 roughly chopped onion, and 2 roughly chopped unripe pears (otherwise they will break down completely).

• Add ½ cup sherry wine, ¼ cup champagne vinegar and 2 tablespoons sugar. Season with 1 teaspoon salt and 2 pieces star anise.

• Let simmer until broken down slightly.


• Make a mound with the chutney and place slices of venison beside/around it.

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