Pan-seared venison atop creamy, caraway-infused swede mash. A hearty, warming dish ideal for cozy evenings.
# What You'll 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
→ Caraway Crushed Swede
05 - 1 large rutabaga, peeled and diced (about 2 lbs)
06 - 1.5 oz unsalted butter
07 - 2 tbsp heavy cream
08 - 1 tsp caraway seeds
09 - Salt and pepper
→ 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the diced rutabaga and cook for 20-25 minutes until completely tender when pierced with a fork.
02 - While the rutabaga cooks, thoroughly pat the venison steaks dry with paper towels. Rub each steak with olive oil, 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, shaking frequently to prevent burning. Remove from pan and set aside.
04 - Drain the cooked rutabaga well in a colander. Return to the pot and add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash with a potato masher until mostly smooth but still slightly rustic. Keep warm.
05 - Heat a heavy skillet or griddle pan over medium-high heat until smoking hot. Sear venison steaks for 2-3 minutes per side for medium-rare doneness. Transfer to a warm plate, tent loosely with foil, and rest for 5 minutes.
06 - In the same pan used for the venison, pour in red wine and scrape up browned bits from the bottom. Add stock and redcurrant jelly. Simmer until reduced and syrupy. Remove from heat and whisk in cold butter until glossy. Season to taste.
07 - Mound caraway crushed swede onto warm plates. Top with rested venison steaks. Spoon red wine sauce over the meat if desired. Serve immediately while hot.
