Venison Steaks with Caraway Swede (Printable View)

Pan-seared venison atop creamy caraway swede mash. Hearty British fare perfect for cold evenings.

# Ingredient List:

→ 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

# How to Make:

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. Rub with olive oil, thyme, salt, and pepper. Set aside at room temperature.
03 - Toast the caraway seeds in a dry pan over medium heat for 1 to 2 minutes until fragrant. Set aside.
04 - Drain the swede well and return to the pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth but still rustic. Keep warm.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat. Sear the venison steaks for 2 to 3 minutes per side for medium-rare. Rest on a warm plate, loosely covered, for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Bubble until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Serve venison steaks over the caraway crushed swede, spooning the sauce over if using.

# Expert Tips:

01 -
  • Venison stays tender and juicy with a quick sear, no fancy techniques required.
  • The caraway gives the swede a warm, slightly mysterious flavor that people always ask about.
  • It looks impressive enough for guests but comes together in under an hour.
  • Leftovers reheat beautifully, and the mash is perfect for breakfast with a fried egg on top.
02 -
  • Venison overcooks in a heartbeat, so use a meat thermometer if you're nervous and aim for 55 to 57°C for medium-rare.
  • Toasting the caraway seeds is non-negotiable, raw caraway tastes bitter and medicinal, toasted caraway is warm and magical.
  • Always rest the meat, cutting into it too soon sends all the juices onto the plate instead of staying in the steak.
  • If your swede mash seems watery, return it to low heat and stir for a minute or two to evaporate the excess moisture.
03 -
  • If your venison steaks are uneven in thickness, fold the thinner tail end under and secure with a toothpick so they cook evenly.
  • Use a cast iron or stainless steel pan for the best sear, non-stick won't get hot enough and you'll miss the caramelization.
  • Let the pan get properly hot before adding the venison, you should hear a loud sizzle the moment the meat hits the surface.
  • If you're nervous about doneness, press the steak gently with your finger, it should feel like the fleshy part of your palm below your thumb when relaxed for medium-rare.
Return