Smoked Venison Sirloin with Sweet Potato–Tahini Purée & Marinated Feta

Venison sirloin is smoked over wood and paired with a purée of whole smoked sweet potatoes enriched with tahini, lemon, and olive oil. Crumbled feta marinated in basil pesto brings contrast and brightness to the plate.

Why You'll Love Smoked Venison Sirloin with Sweet Potato-Tahini Purée & Marinated Feta

Venison sirloin smokes low and slow on the Traeger, served over a sweet potato-tahini purée so smooth it barely holds its shape. Let the smoked sweet potatoes rest in the warm smoker 15 to 30 minutes after cooking for a silkier purée, and finish with a spoonful of pesto-marinated feta for brightness.

Tips and Tricks

• Let smoked sweet potatoes sit in the warm smoker for 15-30 minutes after cooking for a silkier texture.
• Use the leftover pesto oil to drizzle over the plate for extra flavor.
• Add toasted pine nuts or seeds for texture.

Variations

• Sub smoked butternut squash or carrots for sweet potato.
• Use goat cheese instead of feta for a tangier bite.
• Drizzle with pomegranate molasses for contrast.

Substitutions

• Bison or beef sirloin can replace venison.
• Pecorino Romano can be subbed for Parmesan.

Best served with

• A chilled Syrah or spicy Pinot Noir
• Fennel and citrus salad with a sharp vinaigrette

How to Store Leftovers

• Store sweet potato purée, venison, and pesto-marinated feta separately. Reheat gently and reassemble before serving.

Common Questions

Smoked Venison Sirloin with Sweet Potato-Tahini Purée & Marinated Feta

No ratings yet

Venison sirloin is smoked to perfection and paired with a smooth purée of whole smoked sweet potatoes enriched with tahini, lemon, and olive oil. Crumbled feta marinated in vibrant basil pesto brings contrast and brightness to this deeply flavorful, wood-fired plate.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Californian, Seasonal

Calories: 2547

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 12 oz Maui Nui venison sirloin
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 2 medium garnet sweet potatoes whole
• 1 tablespoon olive oil
• 2 tablespoon tahini
• 1 tablespoon lemon juice
• Salt to taste
• Black pepper to taste
• 1 splash almond milk or water
• 2 cups basil leaves packed
• 1 small garlic clove
• ¼ cup Parmesan cheese grated
• 1 cup extra-virgin olive oil
• ¼ cup feta cheese crumbled
• Microgreens or fresh herbs a small handful, to garnish
• Flaky salt to finish
• ½ teaspoon lemon zest optional
• 2 handfuls Wood chips oak or apple, for smoking

Equipment

• Smoker or Traeger Grill
• Tongs and thermometer
• Cast iron skillet (optional for searing)
• Blender or food processor

Method

 

Prep the Sirloin

1. Pat venison sirloin dry with paper towels.
2. Season with kosher salt and black pepper and let sit at room temp while smoker preheats.

Smoke the Sirloin and Sweet Potatoes

1. Preheat smoker (or Traeger) to 225°F. Add oak or applewood chips.
2. Lightly oil sweet potatoes and place whole, unwrapped, directly on the grates. Place venison sirloin on grates as well.
3. Smoke sweet potatoes for 2 to 2½ hours, or until fully tender and collapsing when pierced.
4. Smoke venison for 45-60 minutes, until internal temp reaches 120°F.
5. 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

1. When cool enough to handle, peel sweet potatoes and transfer flesh to a blender.
2. Add tahini, lemon juice, olive oil, salt, pepper, and a splash of almond milk or water.
3. Blend until smooth and silky. Adjust seasoning and texture to taste.

Make the Pesto-Marinated Feta

1. Add basil and garlic to a food processor and pulse a few times.
2. Add grated Parmesan and continue pulsing.
3. While the processor is running, stream in olive oil until desired consistency is reached. Season with kosher salt.
4. In a small bowl, toss crumbled feta with 1-2 tablespoons of the pesto. Set aside.

Assemble the Plate

1. Spoon sweet potato-tahini purée onto plates.
2. Slice smoked venison sirloin thinly and arrange on top.
3. Top with pesto-marinated feta and herbs.
4. Finish with flaky salt and optional lemon zest.

Nutrition

Calories: 2547kcalCarbohydrates: 11gProtein: 21gFat: 275gSaturated Fat: 45gPolyunsaturated Fat: 33gMonounsaturated Fat: 188gCholesterol: 50mgSodium: 4334mgPotassium: 348mgFiber: 2gSugar: 1gVitamin A: 2907IUVitamin C: 17mgCalcium: 614mgIron: 5mg

Notes

Storage: cover components separately and refrigerate for up to 3 days. Reheat the venison gently in a low oven; the purée and feta are best served cold or at room temperature.

Tried this recipe?

Let us know how it was!