Venison Steaks with Caraway Swede (Printer-friendly)

Pan-seared venison atop creamy swede mash with caraway seeds. A warming British main dish for cold evenings.

# Ingredient List:

→ Venison

01 - 4 venison steaks, 5-6 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 - 3 tablespoons 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 fluid ounces red wine
11 - 3.4 fluid ounces beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter

# How-To 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, thyme, 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. Transfer to a small dish.
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 or griddle pan over medium-high heat. Sear the venison steaks 2-3 minutes per side for medium-rare. Transfer to a warm plate and loosely cover to rest for 5 minutes.
06 - In the same pan used for venison, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy. Whisk in cold butter off the heat and season to taste.
07 - Arrange venison steaks over caraway swede mash. Spoon sauce over top if using.

# Expert Suggestions:

01 -
  • Venison stays tender and rosy when you resist the urge to overcook it, rewarding patience with deep, clean flavor.
  • Caraway transforms swede from plain to aromatic, adding warmth without competing with the meat.
  • The whole dish comes together in under an hour, making it feel special without demanding your entire evening.
  • Leftovers reheat beautifully, and the mash thickens into something even more comforting the next day.
02 -
  • Venison continues cooking as it rests, so pull it from the pan when it feels slightly softer than you want the final result to be.
  • Draining the swede well is non negotiable, excess water turns creamy mash into soup.
  • Caraway seeds must be toasted or they taste dusty and medicinal instead of warm and inviting.
03 -
  • Bring the venison to room temperature before cooking so it sears evenly and stays tender inside.
  • Use a heavy skillet that holds heat well, thin pans cool down too much when the steaks hit and you lose the crust.
  • Taste the mash before serving and adjust seasoning boldly, swede can handle more salt and pepper than you think.
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