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Sliced, medium-rare duck breast fanned on a plate, topped with green herb sauce and crumbled cheese, served beside a smooth, bright orange carrot puree.

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

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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.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Californian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Venison
  • 12 oz Maui Nui venison sirloin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 handfuls Wood chips oak or apple, for smoking
Sweet Potato–Tahini Purée
  • 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
Pesto-Marinated Feta
  • 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
To Serve
  • Microgreens or fresh herbs a small handful, to garnish
  • Flaky salt to finish
  • ½ teaspoon lemon zest optional

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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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.

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