Venison Steaks with Caraway Swede (Printable)

Pan-seared venison steaks over creamy caraway-spiced swede mash. Hearty comfort food for cold evenings.

# What You Need:

→ 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 32 ounces
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons double 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

# Step-by-Step:

01 - Bring a large pot of salted water to boil. Add diced swede and cook for 20 to 25 minutes until very tender.
02 - Pat venison steaks dry with paper towels. Rub with olive oil, thyme, salt, and pepper. Allow to rest at room temperature.
03 - Toast caraway seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Set aside.
04 - Drain swede thoroughly and return to pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm.
05 - Heat heavy-based skillet or griddle pan over medium-high heat. Sear venison steaks 2 to 3 minutes per side for medium-rare. Transfer to warm plate and rest loosely covered for 5 minutes.
06 - In 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 - Arrange venison steaks over caraway crushed swede. Spoon sauce over steaks if desired.

# Expert Suggestions:

01 -
  • The caraway seeds add an unexpected warmth that plays beautifully against the richness of venison without overpowering it.
  • Swede mash is forgiving and creamy, plus it holds heat longer than potatoes so your plate stays warm through conversation.
  • This dish looks impressive but comes together in under an hour, making it perfect for weeknight ambition or casual dinner parties.
  • Venison is lean and high in protein, so you get all the comfort without feeling heavy afterward.
02 -
  • Venison overcooks quickly and turns tough, so err on the side of underdone and let carryover heat finish the job during resting.
  • Drain the swede really well after boiling or your mash will be watery and loose no matter how much butter you add.
  • Toast the caraway seeds until you can smell them across the kitchen, but watch them closely because they go from fragrant to burnt in seconds.
03 -
  • Let your venison steaks rest at room temperature for at least 20 minutes before cooking so the center isn't cold when it hits the pan.
  • If your swede mash seems too thick, loosen it with a splash of the cooking water or warm milk rather than adding more cream.
  • Use the resting time for the venison to finish the sauce, so everything comes together hot and ready to serve at once.
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