Miso-Maple Venison Loin with Sweet Potato Miso Mash

Tender venison loin medallions glazed with a spicy Szechuan miso-maple butter, served over creamy miso-infused sweet potato mash and topped with a zesty panko gremolata and crispy fried shiso leaves.

Why You'll Love Miso-Maple Venison Loin with Sweet Potato Miso Mash

Tender venison, silky sweet potato mash, crispy shiso, and zesty panko gremolata come together in one dish, with sweet and spicy depth from the Szechuan miso-maple glaze. Dry brine the loin ahead of time for the most tender result.

Tips and Tricks

• Tenderize the Loin: Dry brining ensures a tender, flavorful finish.
• Miso Balance: Taste the miso-maple glaze before serving and adjust with maple syrup for sweetness or miso for umami.
• Crispy Gremolata: Toast panko just before serving to maintain crunch.

Variations

• Spicy Szechuan Glaze: Add 1 teaspoon of Szechuan chili oil for a spicier finish.
• Crunchy Gremolata: Mix in toasted sesame seeds for added texture.
• Nutty Mash: Stir in a splash of sesame oil into the sweet potato mash for extra depth.

Substitutions

• Shiso leaves → Basil or mint leaves, fried for similar texture.
• Miso paste → Soy sauce (reduce quantity by half).
• Heavy cream → Coconut milk for a dairy-free option.

Best served with

• Charred broccolini with sesame seeds.
• A glass of bold Zinfandel or a dry sake.
• Grilled shiitake mushrooms drizzled with sesame oil.

How to Store Leftovers

• Store venison loin medallions in an airtight container for up to 3 days.
• Reheat in a skillet over low heat to avoid overcooking.
• Sweet potato mash can be reheated in the microwave or on the stovetop with a splash of cream to loosen.

Common Questions

Miso-Maple Venison Loin with Sweet Potato Miso Mash

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Tender venison loin medallions glazed with a spicy Szechuan miso-maple butter, served over creamy miso-infused sweet potato mash and topped with a zesty panko gremolata and crispy fried shiso leaves.

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Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Japanese

Ingredients Equipment Method Notes

Ingredients

  

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Venison Loin

• 1 8-10 oz venison loin, cut into 2-3 oz medallions
• Kosher salt as needed
• 2 tablespoon olive oil

Szechuan Miso-Maple Glaze

• 1 tablespoon white miso paste
• 2 tablespoon maple syrup
• 1 tablespoon unsalted butter
• ½ teaspoon Szechuan peppercorns lightly crushed

Sweet Potato Miso Mash

• 2 sweet potatoes peeled and cubed
• 2 tablespoon butter
• 1 tablespoon miso paste
• ¼ cup heavy cream
• Kosher salt to taste
• Black pepper to taste

Crispy Panko Gremolata

• ¼ cup fresh parsley chopped
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoon panko breadcrumbs toasted

Fried Shiso

• 4-6 fresh shiso leaves
• ¼ cup olive oil
• Kosher salt to taste

Equipment

• Cast iron skillet
• Cutting board
• Knife
• Measuring spoons and cups
• Tongs
• Cooling rack
• Baking Sheet
• Small Skillet
• Mixing bowl
• Medium Pot
• Small saucepan

Method

 

Dry Brine the Venison

1. Pat venison loin dry and season lightly with kosher salt.
2. Place on a cooling rack set over a baking sheet and dry brine for at least 2 hours, or up to 24 hours, uncovered in the refrigerator.
3. Bring to room temperature for 30 minutes before cooking.

Sweet Potato Miso Mash

1. Boil sweet potatoes in salted water until fork-tender, about 12-15 minutes. Drain and return to the pot.
2. Mash with butter, miso paste, and heavy cream until smooth.
3. Season with salt and pepper to taste. Keep warm.

Panko Gremolata

1. In a dry skillet over medium heat, toast panko breadcrumbs until golden and crisp.
2. In a bowl, combine toasted panko, parsley, lemon zest, garlic, and olive oil. Mix well and set aside.

Fried Shiso Leaves

1. Heat olive oil in a small skillet over medium heat.
2. Fry shiso leaves for 5-10 seconds until crisp and vibrant green.
3. Transfer to a paper towel and season lightly with salt.

Sear the Venison Loin

1. Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
2. Sear venison medallions for 90 seconds per side. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
3. Transfer to a cooling rack and rest for 3 minutes.
4. Return to the skillet for another 90 seconds per side or until internal temp reaches 125-130°F for medium-rare.
5. Let rest for 5 minutes. The multi-sear and rest method builds crust slowly while keeping the inside perfectly even, with no grey band and no overcooked edge.

Szechuan Miso-Maple Glaze

1. In a small saucepan over low heat, melt butter.
2. Stir in miso paste, maple syrup, and Szechuan peppercorns.
3. Simmer for 2-3 minutes until slightly thickened.

Notes

Storage: cover components separately and refrigerate for up to 3 days. Reheat the venison gently in a low oven; the fried shiso is best made fresh.

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