# What You Need:
→ Venison
01 - 4 venison steaks, 5.3 to 6.3 ounces 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 pounds
06 - 1.4 ounces 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 fluid ounces red wine
11 - 3.4 fluid ounces beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the diced swede and cook for 20 to 25 minutes until very tender. Drain well.
02 - Pat the venison steaks dry with paper towels. Rub with olive oil, thyme leaves, salt, and pepper. Allow to rest at room temperature.
03 - Toast the caraway seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a small bowl.
04 - Return drained swede to the pot. Add butter, double cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm over low heat.
05 - Heat a heavy-based skillet or griddle pan over medium-high heat. Sear venison steaks for 2 to 3 minutes per side for medium-rare doneness. Transfer to a warm plate and rest loosely covered for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Reduce until syrupy. 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 desired. Serve immediately.
