Venison Steaks with Caraway Swede (Printable)

Pan-seared venison atop creamy caraway swede mash. Hearty British comfort food ready in under an hour.

# 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 milk for lighter preparation
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

# 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. Drain thoroughly and return to the pot.
02 - Pat the venison steaks dry with paper towels. Rub evenly with olive oil, fresh thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Heat a dry skillet over medium heat. Add caraway seeds and toast for 1–2 minutes until fragrant, stirring occasionally. Set aside.
04 - Add butter, heavy cream, toasted caraway seeds, salt, and pepper to the drained swede. Mash to a rustic consistency with visible texture. Keep warm on low heat.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat until very hot. Sear the venison steaks for 2–3 minutes per side for medium-rare, adjusting for preferred doneness. Transfer to a warm plate and cover loosely for 5 minutes rest.
06 - In the same pan used for venison, deglaze with red wine over medium heat. Add stock and redcurrant jelly, then reduce until syrupy. Remove from heat and whisk in cold butter. Season with salt and pepper.
07 - Spoon caraway crushed swede onto serving plates. Top with seared venison steaks and drizzle with pan sauce if preparing.

# Chef’s Tips:

01 -
  • Venison stays tender and juicy with minimal fuss, no marinating or complicated technique required.
  • The caraway crushed swede is comforting without being heavy, a perfect earthy backdrop that doesn't fight the meat.
  • It looks impressive but comes together in under an hour, ideal for weeknight indulgence or casual entertaining.
  • The optional red wine sauce adds a glossy, restaurant quality finish without any tricky reductions.
02 -
  • Venison continues to cook as it rests, so pull it off the heat when it's slightly less done than you want, or you'll end up with well done instead of medium rare.
  • Toasting caraway seeds is non negotiable, raw seeds taste medicinal and harsh, toasted ones are warm and aromatic.
  • Drain the swede very well after boiling, excess water makes the mash thin and soupy no matter how much butter you add.
  • Don't skip resting the venison, cutting into it immediately releases all the juices onto the board instead of keeping them in the meat.
03 -
  • Bring venison to room temperature before cooking, cold meat from the fridge won't sear properly and cooks unevenly.
  • Use the resting time to make the sauce in the same pan, those caramelized drippings are pure flavor gold.
  • If you don't have redcurrant jelly, a small spoonful of honey or balsamic vinegar works to balance the sauce.
  • Taste the swede mash before serving and adjust seasoning, swede can be a little sweet so it often needs more salt than you expect.
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