Venison Steaks with Caraway Swede (Printable)

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

# Ingredient List:

→ 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 double 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
13 - 1 teaspoon cold butter

# How to Make:

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.
02 - Pat the venison steaks dry with paper towels. Rub evenly with olive oil, fresh thyme leaves, salt, and pepper. Let rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant and release their aroma. Set aside.
04 - Drain the swede thoroughly using a colander and return to the pot. Add butter, double 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 until very hot. Sear the venison steaks for 2 to 3 minutes per side for medium-rare doneness, adjusting cooking time based on preference. Transfer to a warm plate and rest loosely covered for 5 minutes.
06 - Deglaze the same skillet with red wine, scraping up browned bits. Add stock and redcurrant jelly. Simmer until reduced to a syrupy consistency. Remove from heat and whisk in cold butter. Season with salt and pepper to taste.
07 - Divide caraway crushed swede among four plates. Top each portion with a seared venison steak. Spoon sauce over the steaks if prepared.

# Expert Tips:

01 -
  • Venison stays tender and juicy without any fussy marinating or complicated technique.
  • The caraway swede mash feels indulgent but comes together with just a handful of everyday ingredients.
  • It looks and tastes like restaurant food but uses one pot and one pan.
  • The optional red wine sauce turns leftovers into something worth fighting over the next day.
02 -
  • Venison overcooks in a heartbeat, so treat it like a good steak and pull it off the heat earlier than you think you should.
  • Toasting caraway seeds is not optional, raw seeds taste medicinal but toasted ones taste like magic.
  • Drain the swede thoroughly or your mash will be watery and sad no matter how much butter you add.
  • Resting the meat is when it finishes cooking and relaxes, skip it and all the juice runs out onto the plate instead of staying in the steak.
03 -
  • Always bring venison to room temperature before cooking or the outside will overcook before the inside warms through.
  • Use the same pan for the sauce without wiping it out, those browned bits are pure flavor and theyll dissolve into the wine.
  • If your swede mash feels too thick, loosen it with a splash of the cooking water or a bit more cream rather than adding cold milk.
  • Rest your venison on a warm plate, not a cold one, so it doesnt cool down too fast and lose that just-cooked tenderness.
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