Jun 11, 2025
Maui Nui Buttermilk Marinated Venison Loin with Buttermilk Mashed Potatoes
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
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- 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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