Name: Venison steaks with caraway crushed swede
Yield: 2
Ingredients: 2 venison steaks (about 250g each); 1 large swede peeled and chopped; 2 tsp rapeseed or sunflower oil; 1 tsp plain flour; 150ml beef stock; 25g butter plus 1 tsp; 2 tsp wholegrain mustard; 1 tsp red wine or balsamic vinegar; 1 tsp caraway seeds

A plate of venison with crushed swede on a small plate

2 venison steaks
(about 250g each)
1 large swede
peeled and chopped
2 tsp rapeseed or sunflower oil
1 tsp plain flour
150ml beef stock
25g butter
plus 1 tsp
2 tsp wholegrain mustard
1 tsp red wine or balsamic vinegar
1 tsp caraway seeds

Method

step 1
Take the venison steaks out of the fridge, pat with kitchen paper and season both sides generously. Leave to come up to room temperature while you cook the swede.
step 2
Bring a large pan of salted water to the boil. Lower in the swede and simmer, covered, for 20-25 mins or until very tender (it always takes longer than you think to soften swede). Drain and steam-dry for a minute.
step 3
Heat a heavy-based frying pan over a high heat. Rub the oil into the steaks and, when the pan is very hot, fry the steaks for 2-3 mins on each side or until cooked to your liking. Remove to a plate to rest. Stir the flour into the pan and pour in the stock. Simmer for 3-5 mins or until thickened, then whisk in the mustard and vinegar. Simmer for 2-3 mins or until you make a light gravy. Whisk in 1 tsp of butter.
step 4
Heat 25g of butter in a pan and cook until foaming, then bubble for 1-2 mins or until golden brown and smelling slightly nutty. Stir in the caraway seeds and remove from the heat. Mash the swede fairly roughly, so you retain lots of texture, and stir in the buttery caraway seeds. Serve on warm plates, slice the venison and put on the mash, then pour over the sauce.