Marinated Boneless Venison Loin

1. 1

   Place the meat in a glass dish and pour the cooled marinade over it.

2. 2

   Cover and refrigerate for 2 hours.

3. 3

   Remove the meat from the marinade and dry on paper towels.

4. 4

   Heat the oil in a frying pan (cast iron) over high heat.

5. 5

   Add the meat and fry it quickly for 2-3 minutes on each side.

6. 6

   Serve immediately on heated plates.

7. 7

   Marinade------------.

8. 8

   Place the water, bay leaf, onion and thyme, in a pan, bring to boil.

9. 9

   Lower heat and simmer for 5 minutes.

10. 10

    Cool slightly and add the red wine, then cool the marinade in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.