Venison Steaks with Caraway Swede (Printable)

Pan-seared venison atop creamy caraway swede mash. Hearty, warming, and perfect for cold evenings.

# What You'll 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 31.7 ounces
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 Make It:

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. Allow to rest 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 thoroughly and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with a rustic texture. Keep warm.
05 - Heat a heavy-based skillet over medium-high heat. Sear the venison steaks for 2 to 3 minutes per side for medium-rare 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. Reduce 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 top if using.

# Expert Advice:

01 -
  • The caraway adds an earthy warmth that makes the swede taste like something you'd order at a countryside inn.
  • Venison cooks faster than beef, so you get a restaurant-quality meal on the table in under an hour.
  • It's naturally lean and rich in flavor, which means you can feel good about seconds.
  • The mash is creamy enough to soak up any pan juices, turning every bite into comfort.
02 -
  • Venison goes from perfect to overdone in seconds, so watch it closely and trust your timer.
  • Resting the meat is not optional. If you slice it too soon, all the juices run out and the steak goes dry.
  • Toast the caraway seeds until you can smell them from across the room, that's when they're ready.
  • Don't skip drying the steaks before seasoning, moisture is the enemy of a good crust.
03 -
  • Let the pan get properly hot before adding the venison, you should see a faint shimmer over the surface.
  • Press the steaks gently with your fingertip to check doneness, soft means rare, springy means medium, firm means well done.
  • Save any leftover sauce in the fridge and reheat it gently to spoon over roast chicken or pork later in the week.
  • If you're nervous about timing, use a meat thermometer and aim for 55 to 57 degrees Celsius for medium rare.
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