Venison Steaks with Caraway Swede (Print View)

Pan-seared venison atop creamy caraway swede mash—a hearty, warming British dish perfect for cold winter evenings.

# Components:

→ 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 - 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

# Directions:

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 thoroughly 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 to 2 minutes until fragrant. Transfer to a small bowl and set aside.
04 - Drain the cooked swede thoroughly using a colander. Return to the pot and add butter, heavy 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, adjusting time according to desired doneness. Transfer to a warm plate, cover loosely with foil, and rest for 5 minutes.
06 - In the same skillet, deglaze with red wine, scraping up any 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 the caraway crushed swede among four plates. Top with a seared venison steak and spoon the sauce over if prepared.

# Expert Advice:

01 -
  • Venison steaks cook in minutes, making this feel restaurant-quality but entirely doable on a Tuesday.
  • Caraway seeds add a subtle warmth to the swede that somehow makes everything taste more luxurious than it has any right to be.
  • The entire dish comes together in under an hour, perfect when you want something hearty without spending your evening cooking.
02 -
  • Venison is leaner than beef, so overcooking it turns it tough and livery—medium-rare is genuinely the sweet spot, and a meat thermometer reading 55–60°C is your friend here.
  • Draining the swede properly is non-negotiable; I once skipped this step and ended up with mashed potato soup, a disaster I'm still slightly embarrassed about.
03 -
  • Always bring venison to room temperature before searing—cold meat won't develop a proper crust and will cook unevenly.
  • If you can find game stock at your butcher or specialty shop, use it instead of beef stock; it's the secret weapon that makes the sauce taste authentically restaurant-level.
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