Pat venison loin dry and season lightly with kosher salt.

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.

Bring to room temperature for 30 minutes before cooking.

Boil sweet potatoes in salted water until fork-tender, about 12-15 minutes. Drain and return to the pot.

Mash with butter, miso paste, and heavy cream until smooth.

Season with salt and pepper to taste. Keep warm.

In a dry skillet over medium heat, toast panko breadcrumbs until golden and crisp.

In a bowl, combine toasted panko, parsley, lemon zest, garlic, and olive oil. Mix well and set aside.

Heat olive oil in a small skillet over medium heat.

Fry shiso leaves for 5-10 seconds until crisp and vibrant green.

Transfer to a paper towel and season lightly with salt.

Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).

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.

Transfer to a cooling rack and rest for 3 minutes.

Return to the skillet for another 90 seconds per side or until internal temp reaches 125-130°F for medium-rare.

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.

In a small saucepan over low heat, melt butter.

Stir in miso paste, maple syrup, and Szechuan peppercorns.

Simmer for 2-3 minutes until slightly thickened.