Marinated Boneless Venison Loin

This was like tenderloin beef, very tender

• Ready In: 2 hrs 8 mins
• Serves: 4

Ingredients

• 1 1⁄2 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
• 1⁄2 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.