Venison Steaks with Caraway Swede (Print)

Pan-seared venison steaks over buttery caraway-spiced swede mash. Hearty British comfort food for chilly nights.

# 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 - 3 tablespoons heavy cream or whole 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

# Directions:

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. 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 rustic texture. Keep warm.
05 - Heat a heavy-based skillet over medium-high heat. Sear the venison steaks 2-3 minutes per side for medium-rare, adjusting for desired 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. Simmer 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 if using.

# Expert Advice:

01 -
  • Venison stays incredibly tender when you treat it gently and let it rest properly after searing.
  • The caraway seeds add an unexpected earthy sweetness that makes the swede taste less like a side thought and more like the star.
  • Everything comes together in under an hour, yet it feels like the kind of meal you'd serve at a proper dinner party.
  • The optional red wine sauce uses the pan drippings, so nothing goes to waste and the flavor deepens beautifully.
02 -
  • Venison continues cooking as it rests, so pull it off the heat when it feels slightly more rare than you want, or you'll end up with grey, dry meat.
  • Drain the swede really well after boiling, excess water makes the mash thin and sad no matter how much butter you add.
  • Don't skip toasting the caraway seeds, raw ones taste medicinal and bitter, toasted ones smell like bread and warmth.
  • If your pan isn't hot enough, the venison will steam instead of sear and you'll miss that caramelized crust entirely.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the best sear without fussing with the temperature.
  • If your venison steaks are uneven in thickness, pound the thicker parts gently with a meat mallet so everything cooks at the same rate.
  • Taste the swede mash before you plate it, sometimes it needs more salt than you think because the sweetness can mask under-seasoning.
  • Let the pan get truly hot before adding the venison, a proper sear happens in seconds and locks in all the flavor.
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