Venison Steaks with Caraway Crushed Swede (Printable Version)

Pan-seared venison steaks paired with creamy caraway-infused swede mash for an elegant, warming main course.

# 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

# 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, then drain well.
02 - Pat the venison steaks dry. Rub with olive oil, fresh thyme, salt, and pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Return the drained swede 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 time according to preferred doneness. Rest on a warm plate covered loosely for 5 minutes.
06 - In the same pan used for venison, 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 the sauce over the top if prepared.

# Additional Tips::

01 -
  • Venison cooks fast and stays tender when you don't overthink it, making this feel impressive without the fuss.
  • The caraway seeds add a warm, slightly anise note that makes the swede taste more interesting than plain mash ever could.
  • It's hearty enough to satisfy on a cold night but light enough that you don't feel weighed down.
  • The optional red wine sauce turns this into a proper dinner party dish with just five extra minutes of effort.
02 -
  • Venison is incredibly lean, so overcooking it even slightly makes it tough and dry, aim for medium-rare and trust the resting time.
  • Don't skip toasting the caraway seeds, raw caraway can taste bitter and medicinal but toasted seeds are warm and aromatic.
  • Make sure your pan is screaming hot before the steaks go in, a proper sear locks in flavor and gives you that beautiful crust.
  • Drain the swede really well after boiling or your mash will be watery and sad, give it a good shake in the colander.
03 -
  • Use a meat thermometer if you're nervous about doneness, venison is perfect at 52 to 55 degrees Celsius for medium-rare.
  • Let the steaks rest for at least 5 minutes after cooking, the juices redistribute and the meat stays tender and rosy inside.
  • If your pan isn't big enough for all four steaks at once, cook them in two batches so they sear properly instead of steaming.
  • Save any resting juices from the venison and stir them into the sauce for extra flavor and richness.
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