Jun 02, 2025
Miso-Maple Venison Loin with Sweet Potato Miso Mash
Recipe by Ross Deutsch
Miso-Maple Venison Loin with Sweet Potato Miso Mash – Umami-packed venison loin 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.
PREP TIME:
60 min.
COOK TIME:
60 min.
SERVES:
2
Ingredients
Clear Checklist
- 1 pack Maui Nui Venison Loin (2-3 oz medallions)
- Kosher salt, as needed
- 2 Tbsp Olive oil
Supporting Ingredients
Clear Checklist
- 1 Tbsp White miso paste
- 2 Tbsp Maple syrup
- 1 Tbsp Unsalted butter
- 1/2 tsp Szechuan peppercorns, lightly crushed
- 2 Sweet potatoes, peeled and cubed
- 2 Tbsp Butter
- 1 Tbsp Miso paste
- 1/4 cup Heavy cream
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup Fresh parsley, chopped
- 1 tsp Orange zest
- 1 clove Garlic, minced
- 1 Tbsp Olive oil
- 2 Tbsp Panko breadcrumbs, toasted
- 4-6 Fresh shiso leaves
- 1/4 cup Olive oil
- Kosher salt, to taste
Directions
Dry Brine the Venison
- 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 30 minutes, or up to 24 hours, uncovered in the refrigerator.
- Bring to room temperature for 30 minutes before cooking.
Sweet Potato Miso Mash
- 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.
Panko Gremolata
- 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.
Fried Shiso Leaves
- 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.
Sear the Venison Loin
- Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
- Sear venison medallions for 90 seconds per side.
- 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.
Szechuan Miso-Maple Glaze
- 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.
To Plate
- Spoon sweet potato miso mash onto plates.
- Arrange venison loin medallions over the mash.
- Drizzle with Szechuan miso-maple glaze.
- Top with panko gremolata and crispy fried shiso leaves.
Supporting Recipes
Shop Ingredients & Related Products