Venison Steaks with Caraway Swede

These tender pan-seared venison steaks are served atop a bed of creamy, buttery swede mash, which is delicately flavored with toasted caraway seeds. This hearty and warming dish is an excellent choice for chilly evenings, offering a sophisticated taste of British and European cuisine that is naturally gluten-free.

Merken

Preparation takes only 15 minutes, and the result is a nutrient-dense meal that provides 41 grams of protein per serving. By following these steps, you can achieve medium-rare venison that pairs perfectly with the earthy sweetness of the mashed rutabaga.

Ingredients

• Venison: 4 venison steaks (about 150–180 g each), 1 tbsp olive oil, 2 tsp fresh thyme leaves, salt and freshly ground black pepper to taste.
• Crushed Swede: 1 large swede (rutabaga), peeled and diced (about 900 g), 40 g unsalted butter, 2 tbsp double cream (or milk for lighter option), 1 tsp caraway seeds, salt and pepper to taste.
• Optional Sauce: 100 ml red wine, 100 ml beef or game stock, 1 tsp redcurrant jelly, 1 tsp cold butter.

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Instructions

1. Boil the Swede

Bring a large pot of salted water to a boil. Add the diced swede and cook for 20–25 minutes, or until very tender.

2. Prepare the Meat

While the swede cooks, pat the venison steaks dry. Rub with olive oil, thyme, salt, and pepper. Set aside at room temperature.

3. Toast Caraway

Toast the caraway seeds in a dry pan over medium heat for 1–2 minutes until fragrant. Set aside.

4. Mash the Swede

Drain the swede well and return to the pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth but still rustic. Keep warm.

5. Sear the Venison

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. Rest on a warm plate, loosely covered, for 5 minutes.

6. Create the Sauce

In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Bubble until syrupy, then whisk in cold butter off the heat. Season to taste.

7. Plating

Serve venison steaks over the caraway crushed swede, spooning the sauce over if using.

Zusatztipps für die Zubereitung

For the best results, use a heavy-based skillet or griddle pan to ensure even searing. Remember to pat the venison steaks dry before seasoning to achieve a better crust, and always let the meat rest for five minutes to keep it tender and juicy.

Varianten und Anpassungen

For extra richness, you can add a pinch of nutmeg to the swede mash. If you want to experiment with flavor, try substituting parsnip or celeriac for half of the swede. For a lighter version of the mash, milk can be used in place of the double cream.

Serviervorschläge

This dish pairs wonderfully with sautéed winter greens or roasted root vegetables. To complement the rich game flavor, serve with a robust red wine such as a Syrah or Malbec.

Merken

Enjoy this nutritious and flavorful venison dinner, a perfect example of how simple ingredients like swede and caraway can elevate a high-quality cut of meat into a memorable meal.

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Häufige Fragen zum Rezept

→ Wie lange sollte man Rehsteaks braten?

Rehsteaks werden für medium-rare 2-3 Minuten pro Seite in einer heißen Pfanne angebraten. Für well-done entsprechend länger. Nach dem Braten 5 Minuten ruhen lassen.

→ Kann man die Steckrübe durch anderes Gemüse ersetzen?

Ja, Pastinaken oder Knollensellerie eignen sich gut als Ersatz für die Hälfte der Steckrübe. Dies bringt interessante Geschmacksvariationen ins Püree.

→ Warum wird der Kümmel vorher geröstet?

Das Rösten der Kümmelsamen für 1-2 Minuten in einer trockenen Pfanne intensiviert ihr Aroma erheblich und verleiht dem Püree eine würzigere, nussigere Note.

→ Welche Beilagen passen zu diesem Gericht?

Sautiertes Wintergrün wie Grünkohl oder Mangold sowie geröstetes Wurzelgemüse harmonieren perfekt mit den Rehsteaks und dem Steckrübenpüree.

→ Ist dieses Gericht glutenfrei?

Ja, das Gericht ist grundsätzlich glutenfrei. Achten Sie jedoch darauf, dass Brühe und Johannisbeergelee keine glutenhaltigen Zusätze enthalten.

→ Wie bewahrt man Reste am besten auf?

Reste können luftdicht verschlossen im Kühlschrank 2-3 Tage aufbewahrt werden. Das Steak sollte sanft erwärmt werden, um ein Überkochen zu vermeiden.