Venison Loin with Pickled Squash

Cooks: 134°F (56.6°C) for 90 minutes

Recipe by James Briscione, Executive Chef, Angelena’s & Food Network personality


For the Venison Loins

  • 1 teaspoon dried rosemary leaves
  • 1 tablespoon juniper
  • 1 tablespoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon kosher salt
  • 1 ½ lbs boneless venison loin (675g)

For the Charred Maitake Mushrooms

  • 1 bunch maitake mushrooms (about 200 g)
  • 1 ounce fresh ginger, peeled and thinly sliced (30 g)
  • 1 ounce cloves garlic, smashed (30 g)
  • 4 branches fresh thyme
  • 2 tablespoons soy sauce (30 g)
  • 2 ½ tablespoons olive oil (30 g)


For the Venison Loins

Combine the rosemary, juniper and black pepper in a spice grinder and process until finely ground. Transfer to a small bowl and stir in the sugar and salt. Season the venison with the mixture. Refrigerate uncovered 2 hours, up to overnight.

Vacuum seal the venison loin and cook at 134°F (56.6°C) for 90 minutes. After cooking, rest 15 minutes at room temperature, still sealed in bag.

For the Charred Maitake Mushrooms

Break apart the mushrooms, leaving the pieces in small clusters. Combine in a bowl with the ginger, garlic, thyme, soy sauce and olive oil in a vacuum bag and seal. Leave to marinate while the venison cooks.

Remove uncooked mushrooms from bag and char on a hot grill or on a sheet pan underneath the broiler.

To Assemble

Remove the venison from bag. Towel dry and brush with oil. Season again with salt and pepper and char quickly on a hot grill or sear in a hot cast iron pan. Remove from the heat and slice.

Spread some squash puree on a plate. Top with a few venison slices and the charred mushrooms. Add the pickled squash and drizzle some of the juices around the plate, then serve.