Lonesome Dove Recipe

1. Make marinade

In a medium bowl, whisk together orange juice, lime juice, minced chipotle in adobo, brown sugar, soy sauce, apple cider vinegar, smoked paprika, ground cumin, kosher salt, black pepper and 2 tablespoons olive oil until sugar dissolves and mixture is homogenous.

2. Reserve glaze

Measure out 1/4 cup of the marinade into a small saucepan and set aside for glazing. Bring the reserved portion to a simmer over medium-low heat and reduce gently until slightly thickened, 6–8 minutes. Taste and adjust salt or sweetness, then remove from heat and keep warm.

3. Marinate venison

Place the venison loin in a shallow dish or resealable bag. Pour the remaining marinade over the meat, turning to coat completely. Refrigerate and marinate for 45 minutes to 2 hours (no longer than 4 hours for delicate venison). Remove meat from refrigerator 30 minutes before cooking to come toward room temperature.

4. Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast-iron preferred) over medium-high heat with 2 tablespoons neutral oil until shimmering. Remove venison from marinade (reserve any juices) and pat lightly dry. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear venison on all sides until a deep brown crust forms, about 2 minutes per side. Add 1 tablespoon butter to the pan, tilt and spoon butter over the loin for 30 seconds. Transfer skillet to oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 7–10 minutes depending on thickness. Remove from oven and tent with foil; rest 8–10 minutes (temperature will climb a few degrees).

5. Finish with glaze

While resting, brush the reserved reduced chipotle-glaze over the venison. Slice across the grain into medallions just before plating.

6. Char vegetables

While the venison roasts, preheat a grill or grill pan to medium-high. Lightly oil the red bell pepper and jalapeño. Grill whole until skins blister and blacken in spots, turning to char evenly, about 8–10 minutes total. Remove peppers and place in a bowl covered with plastic wrap or a paper bag for 10 minutes to steam; this loosens the skins.

7. Prepare corn

If using fresh ears, grill them until lightly charred, then cut off kernels. If using thawed frozen kernels, toss with 1 tablespoon olive oil and grill in a grill pan or skillet until lightly browned, 4–6 minutes. Transfer kernels to a mixing bowl.

8. Assemble relish

Peel charred peppers, remove seeds and stems, and finely dice the red pepper and jalapeño (remove seeds for less heat). Add diced peppers to the bowl with grilled corn, then stir in finely diced red onion, chopped cilantro, lime zest, lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Taste and adjust salt or lime as desired. Keep warm or reheat briefly before plating.

9. Cook sweet potatoes

Place cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well.

10. Mash and season

Return drained sweet potatoes to the pot. Add 2 tablespoons butter, 1/2 cup milk, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Mash with a potato masher or use a hand mixer to reach a smooth but slightly textured consistency. Taste and adjust seasoning. Keep warm until plating.

11. On each plate, spoon a generous serving (about 3/4 to 1 cup) of smoky mashed sweet potatoes and spread slightly; top with 1/2 cup of grilled corn and charred pepper relish beside the potatoes.

12. Fan 4–5 slices of rested, glazed venison over the potatoes and spoon any resting juices or a little of the reserved glaze over the meat for shine and flavor.

13. Garnish with microgreens or cilantro sprigs, and serve with lime wedges and remaining glaze on the side. Serve immediately.