Venison Steaks with Caraway Swede (Print Version)

Pan-seared venison atop creamy swede mash with caraway seeds. A hearty British main for chilly evenings.

# Components:

→ 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 2 pounds
06 - 1.4 ounces 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, optional
13 - 1 teaspoon cold butter

# Directions:

01 - Bring a large pot of salted water to a boil. Add diced swede and cook for 20 to 25 minutes until very tender.
02 - Pat venison steaks dry with paper towels. Rub with olive oil, thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Toast caraway seeds in a dry pan over medium heat for 1 to 2 minutes until fragrant. Set aside.
04 - Drain swede 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 heavy-based skillet or griddle pan over medium-high heat. Sear venison steaks for 2 to 3 minutes per side for medium-rare doneness. Transfer to warm plate, cover loosely, and rest for 5 minutes.
06 - In same pan, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy consistency. Remove from heat and whisk in cold butter. Season to taste.
07 - Arrange caraway crushed swede on serving plates. Top with seared venison steaks and spoon sauce over if prepared.

# Expert Advice:

01 -
  • Venison has this luxurious, almost mysterious richness that makes you feel like you've discovered something secret in your own kitchen.
  • The caraway swede mash catches people off guard every single time, that slightly peppery warmth completely changing what they thought they knew about root vegetables.
  • It looks restaurant-quality but comes together faster than you'd believe, leaving you time to actually enjoy the evening instead of panicking in the kitchen.
02 -
  • Don't skip the resting step with venison; those five minutes make the difference between meat that's tender and meat that's actually juicy.
  • Toasting the caraway seeds before adding them to the swede is non-negotiable—raw caraway tastes harsh and slightly bitter, but toasted it becomes warm and almost sweet.
  • Venison is leaner than beef, so overcooking it will punish you; aim for medium-rare and stick to it.
03 -
  • If you're nervous about cooking venison, remember it's more forgiving than people claim—just don't walk away and let it turn into jerky on the pan.
  • The optional sauce isn't just a garnish; it catches all those caramelized bits from the pan and turns them into something that tastes like the whole dish in a spoonful.
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