Back To RecipesMaui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
10 Jun, 2025

RECIPE: Maui Nui Pan-Seared Venison Loin Au Poivre

PREP: 25 MinutesCOOK: 35 Minutes
Serves 2
DIFFICULTY: intermediate
Strip Loin

Maui Nui venison loin, dry-aged in the fridge, fat-side rendered, and served with a green peppercorn-cream sauce layered with chanterelles and shallots.


Lean, wild, and technique-driven—this is how you get maximum flavor from minimal fat. The brined peppercorns and brandy add depth without overpowering the purity of the meat.

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Recipe Created by Ross Deutsch

Ingredients
  • 10–12 oz Maui Nui venison Strip Loin
  • Kosher salt to taste
  • 1 Tbsp Avocado oil
  • 1 Tbsp Butter
  • 1 cup Cleaned and roughly torn Chanterelles
  • 1 Finely chopped shallot
  • 1/4 cup Brandy or cognac
  • 1 Tbsp Drained green peppercorns in brine
  • 1/2 cup Heavy cream
  • 1 tsp Dijon mustard
DIRECTIONS
Season & Dry Age (Optional but Recommended)
  • Season venison loin all over with kosher salt.
  • Place on a wire rack set over a tray and refrigerate uncovered for at least 30 minutes and up to 3 days.
  • Remove from fridge 1 hour before cooking to let come to room temperature.
Render & Sear
  • Heat avocado oil in a skillet over medium heat.
  • Place Strip Loin fat-side down and render slowly, about 2–3 minutes, until golden and some fat has released. Flip and cook on the bone side for 1 minute.
  • Increase heat to medium-high. Sear remaining two sides for 2–3 minutes per side, until well-browned.
  • Add butter and baste briefly. Remove from pan and rest.
Build the Sauce
  • Reduce heat to medium. Add chanterelles and sauté undisturbed for 2–3 minutes until browned.
  • Add shallot and cook until soft, about 2 minutes.
  • Deglaze with brandy, scraping up the fond. Let reduce by half.
  • Stir in green peppercorns and remove from heat.
Emulsify the Sauce
  • In a mixing bowl, whisk heavy cream and Dijon until smooth.
  • Slowly whisk in the warm pan mixture to emulsify.
  • Return everything to the pan and gently warm through over low heat.
  • Stir in butter to finish. Season with kosher salt to taste.
To Plate

Slice venison against the grain. Spoon warm green peppercorn-chanterelle sauce over top. Finish with flaky salt and a few extra peppercorns if desired.

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