Marinated Boneless Venison Loin

READY IN: 2hrs 8mins
Recipe by Derf2440

This was like tenderloin beef, very tender

Top Review by whtbxrmom

I made this with venison loin given to us by a friend. I didn't change anything but would recommend marinating longer than two hours. My family said it didn't have as much flavor as they would have liked and was a little tough. Longer marinade time might help these issues.

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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a