Venison Steaks with Caraway Swede (Printable)

Pan-seared venison steaks atop creamy caraway-spiced swede mash. Hearty and warming for cold winter evenings.

# What you need:

→ Venison

01 - 4 venison steaks, 5.3-6.3 oz each
02 - 1 tbsp olive oil
03 - 2 tsp fresh thyme leaves
04 - Salt and freshly ground black pepper to taste

→ Crushed Swede

05 - 1 large swede, peeled and diced, approximately 2 lbs
06 - 3 tbsp unsalted butter
07 - 2 tbsp heavy cream or whole milk
08 - 1 tsp caraway seeds
09 - Salt and pepper to taste

→ Optional Sauce

10 - 3.4 fl oz red wine
11 - 3.4 fl oz beef or game stock
12 - 1 tsp redcurrant jelly, optional
13 - 1 tsp 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. Allow to rest 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 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 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. Simmer until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Arrange venison steaks over the caraway crushed swede. Spoon sauce over if using.

# Expert tips:

01 -
  • Venison stays incredibly tender when seared quickly and rested properly, giving you restaurant quality results at home.
  • The caraway seeds add a unexpected warmth to the swede that makes it feel like more than just a side dish.
  • This comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • It's naturally gluten free and feels indulgent without being heavy.
02 -
  • Venison overcooks in a heartbeat because it is so lean, treat it like a good steak and err on the side of underdone, you can always put it back in the pan.
  • Draining the swede thoroughly is critical, otherwise your mash will be soupy and sad no matter how much butter you add.
  • Resting the meat is where the magic happens, those juices redistribute and the texture transforms from tense to tender.
03 -
  • Bring your venison to room temperature before cooking, cold meat straight from the fridge will not sear properly and cooks unevenly.
  • Use a meat thermometer if you are nervous, 52 to 55 degrees Celsius is perfect for medium rare venison.
  • Save any leftover sauce in a jar in the fridge, it reheats beautifully and is wonderful spooned over roasted vegetables or stirred into gravy.
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