- Home
- Recipes
- Meat and poultry
- Venison steaks with caraway crushed swede
Venison steaks with caraway crushed swede
- Anna Glover
Save recipe
Serves 2
Easy
Prep: 15 mins
Cook: 35 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spiced cheese biscuits
A star rating of 5 out of 5.4 ratings
Hasselback jerusalem artichokes
A star rating of 4 out of 5.1 rating
Sauerkraut
A star rating of 0 out of 5.0 ratings
Try our venison steaks with caraway crushed swede, then check out our best venison recipes, including venison stew, venison meatballs, venison curry, venison burgers and venison carpaccio. For another variation, try our venison steaks with peppercorn sauce.
Venison steaks with caraway crushed swede recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal475
- fat20.8g
- saturates9.7g
- carbs8.2g
- sugars6.3g
- fibre3.4g
- protein62.2g
- salt1.1g
Ad
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.
Discover more venison recipes
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue