Venison Steaks with Caraway Swede (Printable)

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

# What You'll 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 whole 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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Add the diced swede and cook for 20-25 minutes until very tender. Drain thoroughly and return to pot.
02 - Pat the venison steaks dry with paper towels. Rub generously with olive oil, thyme leaves, salt, and pepper. Allow to reach room temperature.
03 - Toast caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Add butter, heavy cream, toasted caraway seeds, salt, and pepper to the drained swede. Mash until rustic texture is achieved with some small lumps remaining. Keep warm over low heat.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat. Sear venison steaks for 2-3 minutes per side for medium-rare doneness. Transfer to a warm plate and rest loosely covered for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly if using. Simmer until syrupy consistency is reached. Remove from heat and whisk in cold butter. Season to taste.
07 - Spoon caraway crushed swede onto serving plates. Top with venison steaks and drizzle with sauce if prepared.

# Expert Advice:

01 -
  • The caraway adds an unexpected warmth that makes ordinary swede taste like something you'd order at a country inn.
  • Venison cooks so quickly that you can have an impressive main on the table in under an hour, even on a weeknight.
  • It feels indulgent and cozy without being heavy, perfect when you want comfort food that doesn't weigh you down.
02 -
  • Venison overcooks in the blink of an eye, so watch it closely and err on the side of underdone because you can always give it another minute but you can't undo tough, grey meat.
  • Toasting the caraway seeds completely changes the dish, I learned this after serving it once with raw seeds and the flavor was sharp and unpleasant instead of warm and aromatic.
03 -
  • Always rest your venison for at least 5 minutes after cooking, this allows the juices to redistribute and makes all the difference between tough and tender.
  • If your swede mash tastes a bit bland, it probably needs more salt than you think, taste and adjust before serving because it transforms the whole dish.
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