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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
Calories: 1007
Ingredients Equipment Method Nutrition 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.
  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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