Venison Steaks with Caraway Swede (Printer-friendly)

Pan-seared venison steaks served over creamy caraway-infused swede mash. Hearty, warming, and gluten-free.

# What You'll Need:

→ Venison

01 - 4 venison steaks, 5.3-6.3 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 - 1.4 oz 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 fl oz red wine
11 - 3.4 fl oz beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter

# How-To Steps:

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 thoroughly. Rub with olive oil, fresh 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 well and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with a 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 cooking time for desired doneness. Rest on a warm plate covered loosely 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 heat. Season to taste.
07 - Serve venison steaks over the caraway crushed swede. Spoon sauce over if preparing.

# Expert Tips:

01 -
  • The caraway seeds add an unexpected warmth that makes the swede feel like more than just a side.
  • Venison cooks fast and stays tender when you don't overthink it, making this feel fancy without the fuss.
  • It's the kind of plate that looks impressive but comes together in under an hour on a weeknight.
  • The optional wine sauce transforms leftovers into something worth fighting over the next day.
02 -
  • Venison steaks go from perfect to tough in seconds, so use a timer and trust it instead of second guessing yourself.
  • Drain the swede thoroughly after boiling or the mash will be watery and sad no matter how much butter you add.
  • Let the meat rest after cooking or all those beautiful juices will run out onto the plate instead of staying inside where they belong.
03 -
  • Use a meat thermometer if you're nervous about doneness, venison is best around 55 to 57 degrees Celsius for medium rare.
  • Toast the caraway seeds in the same pan you'll use for the venison to save washing up and layer the flavors.
  • If your venison steaks are uneven thickness, gently pound the thicker parts so they cook evenly and you don't end up with one raw and one overdone.
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