Buttermilk-Marinated Venison Loin with Buttermilk Mashed Potatoes

Buttermilk-marinated Maui Nui venison gets a deep sear and butter baste, locking in wild flavor and tenderness. Served over tangy, ultra-smooth buttermilk mashed potatoes and finished with flaky salt and chives, this is a comforting way to bring game to the table.

Why You'll Love Buttermilk-Marinated Venison Loin with Buttermilk Mashed Potatoes

The venison marinates in buttermilk with garlic and rosemary for up to 4 hours, then sears in short 1-minute intervals with rests in between before a butter baste finishes it off. The potatoes get mashed with butter, then warmed buttermilk folded in until smooth.

Tips and Tricks

• Pat the venison dry thoroughly before searing to ensure a deep, flavorful crust.
• Warm the buttermilk before adding to the mash for a smoother, creamier texture.
• Let the venison rest after cooking so the juices redistribute and stay inside the meat.

Variations

• Swap buttermilk mash for parsnip purée for a sweet and earthy twist.
• Add fresh horseradish or crème fraîche to the potatoes for extra tang.
• Top with crispy fried shallots or garlic chips for texture and savoriness.

Substitutions

• Use beef tenderloin if venison isn't available.
• Russet potatoes can replace Yukon Golds for a fluffier mash.
• Ghee or olive oil works as a butter alternative for richness with a twist.

Best Served With

• Roasted root vegetables like carrots or beets
• Sautéed or braised greens (collards, kale, spinach)
• A bold red wine like Pinot Noir or Syrah
• Horseradish crème fraîche or peppery jus on the side

How to Store Leftovers

• Store the venison and mashed potatoes separately in airtight containers in the fridge for up to 3 days.
• Reheat the venison gently in a covered skillet with a splash of stock or water. Warm the mash over low heat with a bit of milk or buttermilk to restore its creamy consistency.

Common Questions

Buttermilk-Marinated Venison Loin with Buttermilk Mashed Potatoes

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Buttermilk-marinated Maui Nui venison gets a deep sear and butter baste, locking in wild flavor and tenderness. Served over tangy, ultra-smooth buttermilk mashed potatoes and finished with flaky salt and chives, this is a comforting way to bring game to the table.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: American

Calories: 1007

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Buttermilk-Marinated Venison Loin

• 10-12 oz Maui Nui venison loin
• 1 cup buttermilk
• 2 cloves garlic smashed
• 1 sprig fresh rosemary
• Kosher salt to taste
• Black pepper to taste
• 1 tablespoon avocado oil
• 1 tablespoon unsalted butter

Buttermilk Mashed Potatoes

• 1 lb Yukon Gold potatoes peeled and cubed
• 2 tablespoon unsalted butter
• ½ cup buttermilk warmed
• Kosher salt to taste
• Black pepper to taste
• To Finish
• 1 tablespoon chives finely chopped
• Flaky salt to finish

Equipment

• Cast iron skillet
• Potato masher or ricer
• Mixing Bowls
• Saucepan

Method

 

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 temperature 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.

To Plate

1. Spoon mashed potatoes into a shallow bowl.
2. Slice venison and layer over top.
3. Finish with flaky salt, chives, and a spoonful of butter from the pan.

Nutrition

Calories: 1007kcalCarbohydrates: 99gProtein: 22gFat: 60gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 130mgSodium: 411mgPotassium: 2439mgFiber: 10gSugar: 21gVitamin A: 1784IUVitamin C: 93mgCalcium: 492mgIron: 4mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the venison gently to avoid overcooking, and warm the mashed potatoes separately with a splash of buttermilk.

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