In season this month
brussels sproutscabbageclementinesjerusalem artichokekaleswedevenison
effortless!
Venison steaks with caraway crushed swede
SERVES 2 | PREP 15 MINS COOK 35 MINS | EASY
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
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.
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.
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.
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
