Pan-seared venison atop creamy caraway-flavored swede mash. Hearty, warming, and perfect for chilly evenings.
# 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 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add diced swede and cook for 20-25 minutes until very tender.
02 - Pat venison steaks dry with paper towels. Rub with olive oil, fresh thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Toast caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Set aside.
04 - Drain cooked swede thoroughly and return to pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm on low heat.
05 - Heat heavy-based skillet over medium-high heat until very hot. Sear venison steaks 2-3 minutes per side for medium-rare doneness. Transfer to warm plate and rest loosely covered for 5 minutes.
06 - In same skillet, deglaze with red wine. Add beef stock and redcurrant jelly. Reduce over heat until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Divide caraway crushed swede among serving plates. Top each with seared venison steak and drizzle with sauce if preparing.
