Pin it The smell of venison searing in a hot pan always brings me straight back to a winter Sunday when the kitchen windows fogged up completely. I was testing this recipe for the third time, determined to get the caraway just right in the swede without it tasting medicinal. My neighbor knocked mid-sear, drawn by the scent drifting through the hallway, and ended up staying for dinner. That night taught me more about timing and resting meat than any cookbook ever did.
I made this for a small dinner party during a particularly cold February, and everyone went quiet after the first bite. One friend, who usually talks nonstop, just pointed at her plate and nodded. The combination of the rich, lean venison and the sweet, earthy swede felt like exactly what our bodies were craving after weeks of grey skies. We ended up sitting at the table much longer than planned, scraping our plates and pouring more wine.
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Ingredients
- Venison steaks (4, about 150 to 180 g each): Look for steaks that are deep red and evenly cut so they cook at the same rate, and always bring them to room temperature before cooking or they'll seize up in the pan.
- Olive oil (1 tbsp): Just enough to help the thyme stick and create a light crust without making the venison greasy.
- Fresh thyme leaves (2 tsp): Fresh is essential here, the woody, floral notes marry beautifully with game meat in a way dried thyme simply cannot.
- Salt and freshly ground black pepper: Season generously, venison is lean and needs the help to bring out its natural flavor.
- Swede (1 large, peeled and diced, about 900 g): Choose a swede that feels heavy for its size and has smooth, unblemished skin, it should be sweet and creamy once cooked.
- Unsalted butter (40 g): This is what transforms the swede from plain to luxurious, don't skimp.
- Double cream (2 tbsp): Adds silkiness, though milk works if you want to keep it lighter without losing too much body.
- Caraway seeds (1 tsp): Toasting them is non-negotiable, it wakes up their flavor and keeps them from tasting flat or dusty.
- Red wine (100 ml, optional): Use something you'd actually drink, a cheap wine makes a bitter sauce.
- Beef or game stock (100 ml, optional): Homemade is beautiful, but a good quality bought stock works perfectly fine if that's what you have.
- Redcurrant jelly (1 tsp, optional): Just a touch to balance the richness with a hint of sweetness and gloss.
- Cold butter (1 tsp, optional for sauce): Whisked in at the end, this gives the sauce a glossy, restaurant quality finish.
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Instructions
- Boil the swede:
- Bring a large pot of salted water to a rolling boil, then add the diced swede and cook for 20 to 25 minutes until a knife slides through with no resistance. The key is to cook it until it's very tender, not just soft, so it mashes beautifully without lumps.
- Prepare the venison:
- While the swede bubbles away, pat the venison steaks completely dry with paper towel, then rub them all over with olive oil, thyme, salt, and pepper. Let them sit at room temperature so they cook evenly and don't tense up when they hit the heat.
- Toast the caraway:
- Heat a dry pan over medium heat and add the caraway seeds, shaking the pan gently for 1 to 2 minutes until they smell nutty and fragrant. Set them aside immediately so they don't burn.
- Mash the swede:
- Drain the cooked swede thoroughly and return it to the pot, then add the butter, cream, toasted caraway, salt, and pepper. Mash until mostly smooth but still a bit rustic, it should have character, not be baby food.
- Sear the venison:
- Heat a heavy skillet or griddle pan over medium high heat until it's properly hot, then sear the steaks for 2 to 3 minutes per side for medium rare. Once cooked, rest them on a warm plate loosely covered with foil for 5 minutes, this step is crucial for juicy, tender meat.
- Make the optional sauce:
- In the same pan you cooked the venison, pour in the red wine to deglaze, scraping up all the delicious stuck bits. Add the stock and redcurrant jelly, then let it bubble until it's thick and syrupy before whisking in the cold butter off the heat and seasoning to taste.
- Serve:
- Spoon the caraway crushed swede onto warm plates, lay the rested venison steaks on top, and drizzle with the glossy sauce if you made it. Serve immediately while everything is still steaming.
Pin it One evening I served this to someone who insisted they didn't like game meat, and I watched nervously as they took their first bite. They looked up, surprised, and admitted it tasted nothing like the dry, livery venison they remembered from childhood. The caraway swede and the quick sear had turned them around completely, and now they ask for this recipe every autumn.
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Choosing and Cooking Venison
Venison is one of the leanest meats you can cook, which makes it healthy but also unforgiving if you overcook it. I've found that bringing the steaks to room temperature before cooking and using a very hot pan creates a beautiful crust while keeping the inside pink and tender. If you're nervous, use a meat thermometer and aim for 55 to 57 degrees Celsius for medium rare, then remember it will continue cooking as it rests.
Working with Swede
Swede can be watery if you don't drain it well, and I learned this the hard way after serving what amounted to soup instead of mash. After draining, I sometimes put the pot back on low heat for a minute to evaporate any lingering moisture before adding the butter and cream. The texture should be thick enough to hold its shape on the plate but still creamy and soft, almost like very good mashed potatoes with more character.
Serving and Pairing Ideas
This dish feels complete on its own, but a tangle of sautéed kale or cavolo nero on the side adds color and a slight bitterness that balances the richness. Roasted carrots or parsnips work beautifully too, especially if you toss them with a little honey and thyme. A robust red wine like Syrah or Malbec stands up to the venison without overpowering it, and I always pour a glass while I'm cooking so I can taste as I go.
- Add a pinch of nutmeg to the swede mash for extra warmth and depth.
- Try substituting half the swede with parsnip or celeriac for a sweeter, more complex flavor.
- Leftovers reheat surprisingly well, just slice the venison thinly and warm it gently in the sauce to keep it tender.
Pin it This recipe has become my go to whenever I want to impress without spending all day in the kitchen. It feels special and nourishing, the kind of meal that makes everyone sit up a little straighter and savor every bite.
Common Questions
- → What temperature should venison steaks be cooked to?
Venison is best served medium-rare to medium, with an internal temperature of 55-60°C (130-140°F). Sear for 2-3 minutes per side, then rest for 5 minutes before serving to retain moisture and tenderness.
- → Can I substitute the swede with another vegetable?
Yes, you can replace half or all of the swede with parsnip, celeriac, or turnip. Each offers a slightly different flavor profile while maintaining the creamy texture that complements the venison beautifully.
- → How do I prevent venison from becoming tough?
Avoid overcooking venison as it's very lean. Bring steaks to room temperature before cooking, sear quickly over high heat, and always rest the meat for at least 5 minutes after cooking to allow juices to redistribute.
- → What can I serve alongside this dish?
Sautéed winter greens like kale or cavolo nero, roasted root vegetables, or buttered Brussels sprouts work wonderfully. The optional red wine sauce adds extra richness and ties everything together beautifully.
- → Can I make the swede mash ahead of time?
Absolutely. Prepare the caraway crushed swede up to 2 hours ahead and keep warm in a covered pot over very low heat, or reheat gently with a splash of cream or milk before serving.
- → Where can I buy venison steaks?
Quality butchers, specialty meat suppliers, and many supermarkets stock venison, especially during autumn and winter. Look for sustainably sourced British venison or order online from game meat specialists.
