Venison Steaks with Caraway Swede (Print Version)

Pan-seared venison steaks served over creamy caraway-spiced swede mash. Hearty British comfort at its finest.

# What You'll Need:

→ Venison

01 - 4 venison steaks, 5-6 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 - 3 tablespoons unsalted butter
07 - 2 tablespoons heavy cream or milk
08 - 1 teaspoon caraway seeds
09 - Salt and pepper to taste

→ Optional Pan Sauce

10 - 1/2 cup red wine
11 - 1/2 cup beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter

# How to Make It:

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

# Additional Tips::

01 -
  • Venison cooks faster than beef and stays incredibly tender when you don't overthink it.
  • The caraway seeds add a gentle, unexpected warmth that makes swede taste almost elegant.
  • It's a complete, satisfying plate that feels special but comes together in under an hour.
  • Leftovers reheat beautifully, and the mash gets even creamier the next day.
02 -
  • Venison has almost no fat, so overcooking even by a minute will turn it tough and dry, aim for medium rare and trust the resting time.
  • Don't skip toasting the caraway seeds, raw caraway tastes medicinal but toasted caraway tastes warm and welcoming.
  • If your swede is watery after draining, return it to the pot and stir over low heat for a minute to evaporate excess moisture before mashing.
03 -
  • Use a cast iron skillet for searing venison, it holds heat better than nonstick and gives you a proper crust.
  • If you're nervous about doneness, use a meat thermometer and pull the steaks at 55°C for medium rare, they'll climb a few degrees while resting.
  • Make the sauce while the steaks rest so everything comes together hot and ready at the same time.
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