Venison Steaks with Caraway Swede (Printable Version)

Pan-seared venison atop creamy caraway-spiced swede mash. A warming British dish perfect for cold evenings.

# 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, 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
13 - 1 teaspoon cold butter

# Step-by-Step Instructions:

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. 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 to 2 minutes until fragrant. Set aside.
04 - Drain the swede thoroughly and return 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 to 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. Simmer until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Place venison steaks over the caraway crushed swede. Spoon sauce over steaks if desired.

# Expert Advice:

01 -
  • It transforms lean venison into something tender and luxurious without any fuss or fancy techniques.
  • The caraway adds a gentle anise note that cuts through the richness and makes every bite feel complete.
  • You can have the whole thing on the table in under an hour, even on a weeknight.
  • It feels elegant enough for company but cozy enough to eat in your oldest jumper.
02 -
  • Venison goes from perfect to overcooked in about 30 seconds, so use a timer and trust your instincts when the steaks feel springy but not firm.
  • Draining the swede thoroughly is the difference between creamy mash and watery disappointment, give the colander a good shake.
  • Resting the meat isn't optional, those 5 minutes let the juices settle so they don't run all over the plate when you slice.
03 -
  • Press the venison steaks gently with your finger as they cook, when they feel like the fleshy part of your thumb with your hand relaxed they're medium rare.
  • Save any resting juices from the venison and whisk them into the sauce at the last second for an extra layer of flavor.
  • If your caraway seeds are old and smell dusty instead of fragrant, replace them, they're the soul of this dish and need to be lively.
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