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
Clear Checklist
- 10-12 oz Maui Nui Venison Loin
- 1 cup Buttermilk
- 2 cloves Garlic, smashed
- 1 sprig Fresh rosemary
- 1 Tbsp Unsalted butter
- 1 Tbsp Avocado oil
- 1 Tbsp Chives, finely chopped
- Kosher salt to taste
- Black pepper to taste
- Flakey salt to finish
Supporting Ingredients
Clear Checklist
- 1 lb Yukon gold potatoes, peeled and cubed
- 2 Tbsp Unsalted butter
- 1/2 cup Buttermilk, warmed
- Kosher salt to taste
- Black pepper to taste
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.
Supporting Recipe
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