
Jul 09, 2025
Maui Nui Smoked Venison Sirloin with Sweet Potato–Tahini Purée & Marinated Feta
Recipe by Ross Deutsch
Maui Nui venison sirloin smoked low and slow, served over a silky purée of whole smoked sweet potatoes blended with tahini and lemon. Finished with bright pesto-marinated feta and fresh herbs, this dish balances earthy depth with citrusy lift.
PREP TIME:
40 min.
COOK TIME:
30 min.
SERVES:
2
Ingredients
Clear Checklist
- 12 oz Maui Nui Venison Sirloin
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 Tbsp Olive oil
- Wood chips (oak or apple), for smoking
- Microgreens or fresh herbs (mint, parsley, basil)
- Flaky salt (to finish)
- 1/2 tsp Lemon zest (optional)
Supporting Ingredients
Clear Checklist
- 2 medium Garnet sweet potatoes, whole
- 1 Tbsp Olive oil
- 2 Tbsp Tahini
- 1 Tbsp Lemon juice
- Salt to taste
- Black pepper to taste
- Almond milk or water, splash (to adjust consistency)
- 2 cups Basil leaves, packed
- 1 clove Garlic
- 1/4 cup Parmesan cheese, grated
- 1 cup Extra virgin olive oil
- Kosher salt to taste
- 1/4 cup Feta cheese, crumbled
Directions
Prep the Sirloin
- Pat venison sirloin dry with paper towels.
- Season with kosher salt and black pepper. Let sit at room temp while smoker preheats.
Smoke the Sirloin and Sweet Potatoes
- Preheat smoker (or Traeger) to 225°F.
- Add oak or applewood chips.
- Lightly oil sweet potatoes and place whole, unwrapped, directly on the grates. Place venison sirloin on grates as well.
- Smoke sweet potatoes for 2 to 2½ hours, or until fully tender and collapsing when pierced. Smoke venison for 45–60 minutes, until internal temp reaches 120°F.
- Remove both. Rest venison 10 minutes.
- Optional: reverse sear for 30–60 seconds per side in a hot skillet.
Make the Sweet Potato–Tahini Purée
- When cool enough to handle, peel sweet potatoes and transfer flesh to a blender.
- Add tahini, lemon juice, olive oil, salt, pepper, and a splash of almond milk, water or broth.
- Blend until smooth and silky. Adjust seasoning and texture to taste.
Make the Pesto-Marinated Feta
- Add basil and garlic to a food processor and pulse a few times.
- Add grated Parmesan and continue pulsing. While the processor is running, stream in olive oil until desired consistency is reached.
- Season with kosher salt.
- In a small bowl, toss crumbled feta with 1–2 tablespoons of the pesto. Set aside.
Assemble the Plate
- Spoon sweet potato–tahini purée onto plates.
- Slice smoked venison sirloin thinly and arrange on top.
- Top with pesto-marinated feta and herbs.
- Finish with flaky salt and optional lemon zest.
Supporting Recipes
Shop Ingredients & Related Products