Jun 11, 2025
Buttermilk Marinated Loin Filet
Recipe by Ross Deutsch
Maui Nui venison loin marinated in tangy buttermilk, seared hard and basted in butter, served over ultra-creamy buttermilk potatoes. Sharp, clean, and deeply comforting. The buttermilk softens the loin and sharpens the mash—bridging wild protein with familiar texture in all the right ways.
COOK TIME:
45 min.
SERVES:
2
Ingredients
Supporting Ingredients
Directions
Marinate the Venison
- Combine venison loin, buttermilk, garlic, and rosemary in a bowl or bag.
- Refrigerate for at least 1 hour and up to 4 hours.
- Remove from marinade, pat dry, and let sit at room temp for 30 minutes.
Make the Buttermilk Mashed Potatoes
- Boil potatoes in salted water until fork-tender. Drain well.
- Mash with butter, then fold in warm 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, once it foams add meat back to the pan and baste for 1 minute per side. Remove and let rest 5 minutes.
To Plate
- Spoon mashed potatoes into a shallow bowl. Slice venison and layer over top. Finish with flaky salt, chives, and a final spoon of butter from the pan.