Venison Steaks with Caraway Swede (Printable)

Pan-seared venison atop buttery caraway swede mash. Hearty, warming comfort food ready in under an hour.

# What You Need:

→ Venison

01 - 4 venison steaks, 5-6 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 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 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. Set aside at room temperature.
03 - Toast the caraway seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Drain the swede well and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth but still rustic. Keep warm.
05 - Heat a heavy-based skillet or griddle pan 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, loosely covered, for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Bubble until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Serve venison steaks over the caraway crushed swede, spooning the sauce over if using.

# Expert Suggestions:

01 -
  • Venison cooks fast and stays incredibly tender when you don't overthink it.
  • The caraway brings a subtle warmth that makes plain swede feel elegant and intentional.
  • It's hearty enough to satisfy anyone but light enough that you won't feel heavy afterward.
  • The whole thing comes together in under an hour, perfect for a weeknight treat.
02 -
  • Venison has almost no fat, so overcooking turns it tough and dry, aim for medium-rare and rest it properly.
  • If your swede tastes bitter, you've likely bought one that's too old or stored too long, fresher is always sweeter.
  • Don't skip toasting the caraway seeds, raw ones taste medicinal and unpleasant in comparison.
03 -
  • Bring your venison to room temperature before cooking, cold meat in a hot pan cooks unevenly and toughens up.
  • If your swede mash feels too thick, loosen it with a splash of the cooking water rather than more cream.
  • Rest your venison on a warm plate, not a cold one, so it doesn't lose heat while the juices redistribute.
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