Marinated Boneless Venison Loin

• 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

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.

loin, cooking oil, marinade, water, bay leaf, onion, thyme, red wine

Taken from www.food.com/recipe/marinated-boneless-venison-loin-12341 (may not work)