Buttermilk Marinated Venison Loin with Buttermilk Mashed Potatoes

Buttermilk-marinated venison gets a deep sear and butter baste, locking in wild flavor and tenderness.

Ingredients

Buttermilk-Marinated Venison Loin

• Maui Nui venison loin x 10–12 oz

• Buttermilk x 1 cup

• Garlic x 2 cloves, smashed

• Fresh rosemary x 1 sprig

• Kosher salt x to taste

• Black pepper x to taste

• Avocado oil x 1 tbsp

• Unsalted butter x 1 tbsp

Buttermilk Mashed Potatoes

• Yukon Gold potatoes x 1 lb, peeled and cubed

• Unsalted butter x 2 tbsp

• Buttermilk x ½ cup, warmed

• Kosher salt x to taste

• Black pepper x to taste

To Finish

• Chives x 1 tbsp, finely chopped

• Flaky salt x to finish

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Recipe

Marinate the Venison

1. Combine venison loin, buttermilk, garlic, and rosemary in a bowl or resealable bag.

2. Refrigerate for at least 1 hour and up to 4 hours.

3. Remove from marinade, pat dry, and let sit at room temp for 30 minutes.

Make the Buttermilk Mashed Potatoes

1. Boil potatoes in salted water until fork-tender. Drain well.

2. Mash with butter, then fold in warmed buttermilk until smooth and creamy.

3. Season with salt and pepper to taste. Keep warm.

Sear the Venison

1. Heat avocado oil in a skillet over medium-high.

2. Season loin with salt and pepper.

3. Sear for 1 minute per side, then rest for 2 minutes.

4. Cook another 1 minute per side, then rest 3 minutes.

5. Add butter to the pan; once it foams, return venison and baste for 1 minute per side. Rest 5 minutes before slicing.