Venison Steaks with Caraway Swede (Printable Version)

Pan-seared venison steaks over creamy caraway swede mash. Hearty, warming dish perfect for chilly 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 rutabaga, peeled and diced, approximately 2 lb
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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add diced rutabaga 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. Set aside at room temperature.
03 - Toast caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Drain rutabaga thoroughly and return to 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 over medium-high heat. Sear venison steaks 2-3 minutes per side for medium-rare, adjusting for preferred doneness. Rest on a warm plate loosely covered for 5 minutes.
06 - In the same skillet, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy, then whisk in cold butter off heat. Season to taste.
07 - Arrange venison steaks over caraway swede mash. Spoon sauce over steaks if preparing the optional sauce.

# Expert Tips:

01 -
  • The caraway seeds add an earthy warmth that feels both familiar and unexpected against the sweet swede.
  • Venison cooks faster than beef, so dinner comes together in under an hour even when you want something special.
  • The crushed swede is creamy enough to feel indulgent but light enough to let the meat be the star.
  • Leftovers reheat beautifully, and the swede tastes even better the next day.
02 -
  • Venison is incredibly lean, so overcooking it even by a minute can turn it tough and dry, always err on the side of rare to medium-rare.
  • Draining the swede well after boiling is crucial, any excess water will make your mash watery and sad instead of creamy and luxurious.
  • Resting the meat isn't optional, those 5 minutes let the juices redistribute so every bite stays tender and juicy.
  • If your caraway seeds aren't toasted, they'll taste dusty and flat, that quick toast transforms them completely.
03 -
  • Let your venison steaks come to room temperature for at least 20 minutes before cooking, cold meat won't sear properly and cooks unevenly.
  • Don't move the steaks around once they hit the pan, let them sit undisturbed so they develop a beautiful caramelized crust.
  • If you don't have redcurrant jelly, a small spoonful of blackberry jam or even a dash of balsamic vinegar works in the sauce.
  • Save any leftover sauce in the fridge and use it to glaze roasted vegetables or stir into gravy for Sunday roast.
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