Venison Steaks with Caraway Swede (Print version)

Pan-seared venison steaks atop creamy caraway swede mash. Hearty British comfort food ready in under an hour.

# What You'll Need:

→ Venison

01 - 4 venison steaks, 5.3-6.3 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 - 1.4 oz 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

# 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. Remove and 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 for 2-3 minutes per side for medium-rare, adjusting for desired doneness. Rest on a warm plate covered loosely 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 - Plate venison steaks over caraway crushed swede. Spoon sauce over if using.

# Expert Advice:

01 -
  • Venison cooks fast and stays incredibly tender when you don't overthink it.
  • The caraway seeds add a subtle, unexpected warmth that makes plain swede taste like something special.
  • It feels fancy enough for guests but comes together on a weeknight without drama.
  • Leftovers reheat beautifully, and the mash gets even creamier the next day.
02 -
  • Venison dries out fast, so don't cook it past medium or it turns tough and chewy.
  • Drain the swede really well before mashing or you'll end up with soup instead of a creamy mash.
  • Toast the caraway seeds until you can smell them across the kitchen, that's when the flavor unlocks.
  • Let the venison rest after searing or all the juices will run out onto the plate instead of staying in the meat.
03 -
  • Use a meat thermometer and pull the venison at 55 to 57 degrees Celsius for perfect medium rare.
  • Warm your serving plates in a low oven so the mash and venison stay hot longer.
  • If the sauce gets too thick, whisk in a splash of stock or water to loosen it back up.
  • Rest the venison on a wire rack over a plate so it doesn't sit in its own juices and get soggy.
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