Venison Fillet with Rhubarb and Paprika Chutney

first for the chutney rinse rhubarb, clean and cut into pieces. Clean, rinse and chop the peppers. Peel and finely dice the onion. Remove the peel from the ginger and chop finely.

Combine brown and white sugar, melt in a wide saucepan until sugar is caramelized to golden brown. Add prepared ingredients, water and spice ingredients (except cilantro), cook for about 30 minutes, stirring until thick. Rinse, dry and chop the coriander. Fold in, season to taste.

Rinse fillet steaks and dry. Season with coarse pepper. Roast in hot clarified butter for 2 to 3 minutes on each side, adding sage leaves. Season with salt.

Toast slices of bread in hot fat until crispy on both sides. Arrange fillet steaks with the rhubarb-paprika chutney on top.

Tip: Instead of clarified butter, you can also use butter in most cases.

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