RECIPE: Maui Nui Smoked Venison Sirloin with Sweet Potato–Tahini Purée & Marinated Feta
SMOKED VENISON SIRLOIN WITH SWEET POTATO–TAHINI PURÉE & PESTO-MARINATED FETA – 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.
Recipe Created by Ross Deutsch
Ingredients
- 12 oz Maui Nui Venison Sirloin
- 1 tsp for Smoked Venison Sirloin, to taste for the Purée and Pesto-Marinated Feta Kosher salt
- 1/2 tsp for Smoked Venison Sirloin, to taste for Purée Black pepper
- 1 Tbsp for Smoked Venison Sirloin, 1 Tbsp for Purée, 1 cup for Pesto-Marinated Feta Extra virgin olive oil
- Wood chips (oak or apple), for smoking
- 2 medium, whole Garnet sweet potatoes
- 2 Tbsp Tahini
- a splash Almond milk or water (to adjust consistency)
- 2 cups, packed Basil leaves
- 1 small clove Garlic
- 1/4 cup, grated Parmesan cheese
- 1/4 cup, crumbled Feta cheese
- Microgreens or fresh herbs (mint, parsley, basil)
- Flaky salt (to finish)
- 1/2 tsp (optional) Lemon zest
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.