# 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 swede (rutabaga), peeled and diced (about 2 lbs)
06 - 1.5 oz unsalted butter
07 - 2 tbsp heavy cream (or milk)
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
# 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.
02 - Pat the venison steaks dry. Rub evenly with olive oil, thyme leaves, salt, and pepper. Let rest at room temperature.
03 - Toast the caraway seeds in a dry pan over medium heat for 1–2 minutes until fragrant. Set aside.
04 - Drain the swede thoroughly and return to the pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm.
05 - Heat a heavy skillet or griddle pan over medium-high heat. Sear the venison steaks for 2–3 minutes per side for medium-rare. Rest on a warm plate, loosely covered, for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy, then whisk in cold butter off the heat. Season to taste.
07 - Serve venison steaks over the caraway crushed swede, spooning the sauce over if using.
