Venison Steaks with Caraway Swede (Printable)

Pan-seared venison steaks over creamy caraway swede mash. Hearty and warming with optional red wine sauce.

# What You Need:

→ Venison

01 - 4 venison steaks, 5-6 oz 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 lbs
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

# How to Make:

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 with paper towels. Rub generously with olive oil, thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and release their oils. Transfer to a small bowl.
04 - Drain the cooked swede thoroughly and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture remaining. Keep warm over low heat.
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 doneness. Transfer to a warm plate, cover loosely with foil, and rest for 5 minutes.
06 - In the same skillet used for venison, deglaze with red wine while scraping up browned bits. Add stock and redcurrant jelly. Reduce over medium-high heat until syrupy, approximately 3-4 minutes. Remove from heat and whisk in cold butter. Season with salt and pepper to taste.
07 - Distribute caraway crushed swede among four serving plates. Top each with a venison steak and spoon sauce over if prepared.

# Expert Tips:

01 -
  • It feels like something you'd order at a countryside inn, but it comes together in under an hour on your own stove.
  • The caraway seeds add a gentle, almost secret warmth that makes people ask what that flavor is.
  • Venison cooks fast and stays tender if you don't overthink it, so there's no standing over the pan in a panic.
  • Swede mash is cheaper than potatoes, lighter on your stomach, and somehow more interesting every time you make it.
02 -
  • Venison dries out fast, so never cook it past medium unless you enjoy chewing leather.
  • Draining the swede thoroughly before mashing is essential, or you'll end up with a watery, sad puddle instead of a creamy mash.
  • Toasting the caraway seeds might seem fussy, but skipping it means you lose half the flavor and end up with a flat, unremarkable dish.
03 -
  • Bring the venison to room temperature before cooking, or the outside will overcook before the inside even warms up.
  • Use a heavy pan that holds heat well, cast iron or a good stainless griddle, so the steaks sear instead of steam.
  • Taste the swede mash before serving and adjust the seasoning, it should be buttery, just barely sweet, and well salted.
  • If the sauce reduces too much and turns syrupy, whisk in a splash of stock or water to loosen it back up.
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