Tender venison served atop buttery, caraway-crushed swede. A comforting and flavorful meal, ideal for a satisfying dinner.
# What You Need:
→ Venison Steaks
01 - 4 venison steaks (5-6 oz each)
02 - 1 tbsp olive oil
03 - 2 tsp fresh thyme leaves
04 - Salt and freshly ground black pepper, to taste
→ Caraway Crushed Swede
05 - 1 large swede (rutabaga), peeled and diced (about 2 lbs)
06 - 1.5 oz unsalted butter
07 - 2 tbsp heavy cream (or whole milk for lighter option)
08 - 1 tsp caraway seeds
09 - Salt and pepper, to taste
→ Optional Red Wine Sauce
10 - 1/3 cup red wine
11 - 1/3 cup beef or game stock
12 - 1 tsp redcurrant jelly
13 - 1 tsp cold butter
# Directions:
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 well in a colander.
02 - While the swede cooks, pat the venison steaks thoroughly dry with paper towels. Rub all over with olive oil, fresh thyme leaves, salt, and black pepper. Let stand at room temperature until ready to cook.
03 - Heat a dry skillet over medium heat. Add caraway seeds and toast for 1-2 minutes, stirring frequently, until fragrant. Remove from pan and set aside.
04 - Return the drained swede to the warm pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash with a potato masher until mostly smooth but still slightly rustic. Keep warm until serving.
05 - Heat a heavy skillet or griddle pan over medium-high heat until hot. Sear venison steaks for 2-3 minutes per side for medium-rare (internal temperature 130-135°F). Adjust timing for desired doneness. Transfer steaks to a warm plate, cover loosely with foil, and rest for 5 minutes.
06 - In the same pan used for venison, pour in red wine and scrape up browned bits from the bottom. Add stock and redcurrant jelly. Simmer until reduced and syrupy, about 3-4 minutes. Remove from heat and whisk in cold butter until smooth. Season to taste.
07 - Spoon a generous portion of caraway crushed swede onto each plate. Top with rested venison steaks. If prepared, spoon the warm red wine sauce over the steaks. Serve immediately.
