Preheat the oven to 200°C (400°F). Rub the venison loin with olive oil, salt, pepper, and rosemary. Sear in a hot skillet for 3-4 minutes on each side until browned.

Transfer the skillet to the oven and roast for 15-20 minutes or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove and let rest.

Making Maitake Duxelles

Cook the Duxelles

Finely chop the maitake mushrooms, shallots, and garlic. In a pan, melt the butter over medium heat, add the shallots and garlic, and sauté until translucent. Add the mushrooms, thyme, salt, and pepper. Cook until the mixture is dry, about 10-15 minutes.

Preparing Yukon Puree

Make the Potato Puree

Peel and boil the Yukon Gold potatoes in salted water until tender. Drain and mash with cream, butter, salt, and pepper until smooth and creamy.

Creating Tart Cherry Reduction

Prepare the Reduction

In a saucepan, combine tart cherry juice, sugar, and balsamic vinegar. Simmer on low heat until reduced by half and slightly thickened, about 10-15 minutes.

Plating

Serve the Dish

Slice the rested venison loin and place on a plate. Top with maitake duxelles, add a scoop of Yukon puree, and drizzle with tart cherry reduction.