Marinated Boneless Venison Loin
Created by Derf on May 2, 2013
- Servings: 4
- Prep Time: 2h
- Cook Time: 68m
- Recipe #9401
Ingredients
- 1 1/2 pound 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
- 1/2 teaspoon thyme
- 1 cup red wine (port wine works well)
How to Make
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Step 1: Place the meat in a glass dish and pour the cooled marinade over it.
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Step 2: Cover and refrigerate for 2 hours.
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Step 3: Remove the meat from the marinade and dry on paper towels.
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Step 4: Heat the oil in a frying pan (cast iron) over high heat.
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Step 5: Add the meat and fry it quickly for 2-3 minutes on each side.
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Step 6: Serve immediately on heated plates.
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Step 7: Marinade
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Step 8: Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
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Step 9: Lower heat and simmer for 5 minutes.
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Step 10: Cool slightly and add the red wine, then cool the marinade in the fridge.