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Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
Jul 09, 2025

Smoked Sirloin

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

Smoked Sweet Potato–Tahini Purée
Ingredients
  • 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)
Directions
  • Smoke the Sirloin and sweet potatoes as directed in above
  • 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.
Pesto-Marinated Feta
Ingredients
  • 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
  • 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.

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