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Marinated Boneless Venison Loin

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“This was like tenderloin beef, very tender”
READY IN:
2hrs 8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs venison loin, cut into 4 servings each 3/4 inch thick
  • 3 tablespoons cooking oil
  • Marinade
  • 1 cup water
  • 1 bay leaf, broken
  • 1 small onion, sliced
  • 12 teaspoon thyme
  • 1 cup red wine

Directions

  1. Place the meat in a glass dish and pour the cooled marinade over it.
  2. Cover and refrigerate for 2 hours.
  3. Remove the meat from the marinade and dry on paper towels.
  4. Heat the oil in a frying pan (cast iron) over high heat.
  5. Add the meat and fry it quickly for 2-3 minutes on each side.
  6. Serve immediately on heated plates.
  7. Marinade------------.
  8. Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
  9. Lower heat and simmer for 5 minutes.
  10. Cool slightly and add the red wine, then cool the marinade in the fridge.

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