Venison Steaks with Caraway Swede (Printer-friendly)

Pan-seared venison steaks served over creamy, caraway-spiced swede mash. Hearty and warming for chilly nights.

# What You Need:

→ Venison

01 - 4 venison steaks, 5.3-6.3 oz each
02 - 1 tablespoon olive oil
03 - 2 teaspoons fresh thyme leaves
04 - Salt and freshly ground black pepper to taste

→ Crushed Swede

05 - 1 large swede (rutabaga), peeled and diced, approximately 2 lbs
06 - 1.4 oz unsalted butter
07 - 2 tablespoons heavy cream or milk
08 - 1 teaspoon caraway seeds
09 - Salt and pepper to taste

→ Optional Sauce

10 - 3.4 fl oz red wine
11 - 3.4 fl oz beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter

# Steps:

01 - Bring a large pot of salted water to a boil. Add the diced swede and cook for 20-25 minutes until very tender.
02 - Pat the venison steaks dry. Rub with olive oil, fresh thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Drain the swede thoroughly and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm.
05 - Heat a heavy-based skillet over medium-high heat. Sear the venison steaks for 2-3 minutes per side for medium-rare, adjusting for desired doneness. Rest on a warm plate covered loosely for 5 minutes.
06 - In the same skillet, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Arrange venison steaks over the caraway crushed swede. Spoon sauce over if desired.

# Top Tips:

01 -
  • Venison cooks faster than you think, so dinner comes together in under an hour without feeling rushed.
  • The caraway seeds add a gentle, unexpected warmth that makes the swede taste like something you'd order at a cozy pub.
  • It looks impressive on the plate, but the steps are straightforward enough that you won't panic if company shows up.
  • Leftovers reheat beautifully, and the mash gets even creamier the next day.
02 -
  • Venison is incredibly lean, so overcooking it even slightly turns it tough and dry; aim for medium-rare and trust the resting time to finish the job.
  • Draining the swede thoroughly before mashing is crucial, or you'll end up with a watery, sad mash instead of a fluffy, buttery one.
  • Toasting the caraway seeds might seem fussy, but raw caraway has a sharp, almost soapy taste that toasting completely transforms into something warm and inviting.
03 -
  • Let your skillet get properly hot before adding the venison; a good sear locks in moisture and creates that irresistible caramelized crust.
  • If you don't have redcurrant jelly, a small spoonful of balsamic vinegar or blackcurrant jam works beautifully in the sauce.
  • Always slice venison against the grain if you're serving it sliced; this shortens the muscle fibers and makes every bite more tender.
  • Save the resting juices from the venison and stir them into the sauce for an extra layer of flavor that tastes like you've been cooking all day.
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