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A gourmet dish featuring glazed meat pieces on a creamy puree, garnished with crispy green leaves, herbs, and a rich sauce, artfully arranged on a white plate.

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
Total Time 45 minutes
Course: Dinner, Main Course
Cuisine: Californian, Japanese
Calories: 1915
Ingredients Equipment Method Nutrition

Ingredients
  

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 30 minutes, or up to 24 hours, uncovered in the refrigerator.
  3. Bring to room temperature for 30 minutes before cooking.
2. 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.
  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.
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.

Nutrition

Calories: 1915kcalCarbohydrates: 169gProtein: 18gFat: 133gSaturated Fat: 35gPolyunsaturated Fat: 13gMonounsaturated Fat: 79gTrans Fat: 1gCholesterol: 97mgSodium: 1911mgPotassium: 1898mgFiber: 17gSugar: 61gVitamin A: 66652IUVitamin C: 35mgCalcium: 371mgIron: 7mg

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