Venison Steaks with Caraway Swede (Print-Friendly)

Pan-seared venison atop creamy caraway swede mash. Hearty, warming comfort food perfect for chilly evenings.

# What You'll Need:

→ 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 - 3 tablespoons unsalted butter
07 - 2 tablespoons heavy cream or whole milk
08 - 1 teaspoon caraway seeds
09 - Salt and pepper to taste

→ Optional Pan 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the diced swede and cook for 20 to 25 minutes until very tender, then drain thoroughly.
02 - Pat the venison steaks dry with paper towels. Rub evenly with olive oil, fresh thyme leaves, salt, and black pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a plate and 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 a rustic texture. Keep warm over low heat.
05 - Heat a 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 a warm plate and rest loosely covered for 5 minutes.
06 - In the same skillet, deglaze with red wine over medium heat. Add stock and redcurrant jelly. Reduce until syrupy, then whisk in cold butter off the heat. Season with salt and pepper to taste.
07 - Divide caraway crushed swede among four plates. Top each portion with a venison steak and spoon pan sauce over top if desired.

# Expert Advice:

01 -
  • The caraway seeds add a warm, earthy note that makes the swede taste like something from a countryside inn.
  • Venison cooks in minutes and tastes like youve been working all day when you havent.
  • Its naturally gluten-free and feels indulgent without being heavy.
  • The optional red wine sauce turns this into a dish worthy of guests but easy enough for a Tuesday.
02 -
  • Venison overcooks in seconds, so err on the side of rare and let it rest; it will continue cooking off the heat.
  • Drain the swede really well or the mash will be soupy and the caraway flavor will get lost in the liquid.
  • Toast the caraway seeds separately; if you add them raw, they taste medicinal instead of warm and aromatic.
03 -
  • Let the venison come to room temperature before searing so the center cooks evenly and you dont end up with a cold middle.
  • Use a heavy cast-iron or stainless steel pan for the best crust; nonstick wont get hot enough.
  • Rest the meat on a warm plate, not a cold one, so it doesnt lose heat while the juices redistribute.
  • If the sauce reduces too much, add a splash more stock; if its too thin, let it bubble another minute.
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