# Ingredient List:
→ Venison
01 - 4 venison steaks, 5.3–6.3 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 lb
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 fl oz red wine
11 - 3.4 fl oz 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 the diced swede and cook for 20–25 minutes until very tender. Drain well and set aside.
02 - Pat the venison steaks dry with paper towels. Rub evenly with olive oil, fresh thyme leaves, salt, and black pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and aromatic. Transfer to a small bowl.
04 - Return the drained swede to the pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with a rustic texture. Keep warm over low heat.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat. Sear the venison steaks for 2–3 minutes per side for medium-rare doneness. Transfer to a warm plate, loosely covered, and rest for 5 minutes.
06 - In the same pan, deglaze with red wine, scraping up browned bits. Add stock and redcurrant jelly. Simmer until syrupy in consistency. Remove from heat and whisk in cold butter. Season to taste.
07 - Spoon caraway crushed swede onto serving plates. Top with venison steaks and drizzle with sauce if using.
