Venison Steaks with Caraway Swede (Printer View)

Pan-seared venison atop creamy caraway swede mash. A hearty British classic for cold evenings.

# What You'll Need:

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

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add diced swede and cook for 20-25 minutes until very tender.
02 - Pat venison steaks dry with paper towels. Rub with olive oil, thyme leaves, 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. Transfer to a small dish.
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 skillet or griddle pan over medium-high heat. Sear venison steaks 2-3 minutes per side for medium-rare doneness. Transfer to warm plate, cover loosely, and rest for 5 minutes.
06 - In the same skillet, deglaze with red wine over medium-high heat. Add stock and redcurrant jelly. Reduce until syrupy consistency. Remove from heat and whisk in cold butter. Season to taste.
07 - Arrange caraway crushed swede on serving plates. Top with venison steaks and spoon sauce over if prepared.

# Expert Advice:

01 -
  • Venison is leaner and more flavorful than beef, making this feel fancy without the guilt.
  • Caraway seeds transform simple mashed swede into something unexpectedly sophisticated and warming.
  • The whole thing comes together faster than you'd think, perfect for weeknight dinners that don't feel rushed.
02 -
  • Venison is naturally lean, so overcooking it by even a few minutes turns it tough and gray, medium-rare is not a suggestion it's a requirement.
  • Never skip toasting the caraway seeds, raw they taste bitter and harsh, toasted they're warm and almost floral and that one step changes everything.
03 -
  • If you can't find venison steaks, this works with thick-cut beef tenderloin or even duck breast, though timing might shift slightly.
  • Make the caraway swede mash ahead of time and reheat it gently with an extra splash of cream, one less thing to worry about on dinner night.
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