Venison Steaks with Caraway Swede (Printable Version)

Tender venison steaks atop creamy caraway-spiced swede mash. Warming British comfort food for chilly evenings.

# What You Need:

→ Venison

01 - 4 venison steaks, 5.3 to 6.3 ounces 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 pounds
06 - 1.4 ounces unsalted butter
07 - 2 tablespoons double cream or milk
08 - 1 teaspoon caraway seeds
09 - Salt and pepper to taste

→ Optional Sauce

10 - 3.4 fluid ounces red wine
11 - 3.4 fluid ounces 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 to 25 minutes until very tender.
02 - Pat the venison steaks dry. Rub with olive oil, thyme, salt, and pepper. Set aside at room temperature.
03 - Toast the caraway seeds in a dry pan over medium heat for 1 to 2 minutes until fragrant. Set aside.
04 - Drain the swede well and return to the pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth but still rustic. Keep warm.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat. Sear the venison steaks for 2 to 3 minutes per side for medium-rare, adjusting for desired doneness. Rest on a warm plate, loosely covered, for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Serve venison steaks over the caraway crushed swede, spooning the sauce over if desired.

# Expert Advice:

01 -
  • Venison stays tender and juicy with a quick sear, no fussing required.
  • The caraway adds an unexpected warmth that makes plain swede taste almost luxurious.
  • Its a complete, elegant meal that feels special but comes together in under an hour.
  • Perfect for impressing guests without spending all day in the kitchen.
02 -
  • Dont skip resting the venison, it redistributes the juices and keeps the meat tender.
  • Toast the caraway seeds until fragrant but not burnt, or theyll turn bitter.
  • Drain the swede really well before mashing or your mash will be watery and sad.
03 -
  • Use a cast iron or heavy skillet for searing, it holds heat better and gives you a beautiful crust.
  • If your venison steaks are uneven in thickness, gently pound them to an even size so they cook uniformly.
  • Taste the swede mash before serving and adjust the seasoning, it needs more salt than you think.
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