Ingredients
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
Method
Marinate the Venison
- Combine venison loin, buttermilk, garlic, and rosemary in a bowl or resealable bag.
- Refrigerate for at least 1 hour and up to 4 hours.
- Remove from marinade, pat dry, and let sit at room temperature for 30 minutes.
- Make the Buttermilk Mashed Potatoes
- Boil potatoes in salted water until fork-tender. Drain well.
- Mash with butter, then fold in warmed buttermilk until smooth and creamy.
- Season with salt and pepper to taste. Keep warm.
Sear the Venison
- Heat avocado oil in a skillet over medium-high.
- Season loin with salt and pepper.
- Sear for 1 minute per side, then rest for 2 minutes.
- Cook another 1 minute per side, then rest 3 minutes.
- Add butter to the pan; once it foams, return venison and baste for 1 minute per side. Rest 5 minutes before slicing.
To Plate
- Spoon mashed potatoes into a shallow bowl.
- Slice venison and layer over top.
- Finish with flaky salt, chives, and a spoonful of butter from the pan.