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Sliced medium-rare steak served on creamy mashed potatoes, garnished with chopped chives and topped with a drizzle of brown sauce.

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
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American
Ingredients Equipment Method Notes

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

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. 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.
  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. Keep that frying sound going so you don't lose temperature. Rest 5 minutes before slicing. The multi-sear and rest method builds crust slowly while keeping the inside perfectly even, with no grey band and no overcooked edge.
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.

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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