Ingredientes para Marinated Boneless Venison Loin
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Cómo preparar Marinated Boneless Venison Loin
- Prepare the marinade: In a saucepan, combine 1 cup water, 1 bay leaf, 1/2 medium yellow onion (finely chopped), and 2 sprigs fresh thyme. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Cool and combine: Remove from heat and let the marinade cool slightly. Stir in 1 cup red wine. Once completely cool, transfer the marinade to a glass dish.
- Marinate the venison: Add 1.5 lbs boneless venison loin to the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- Sear the venison: Remove the venison from the marinade and pat thoroughly dry with paper towels. Heat 2 tablespoons of olive oil in an oven-safe skillet over high heat.
- Sear and finish: Add the venison to the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms.
- Roast (optional): For extra-tender results, transfer the skillet to a preheated oven at 375°F (190°C) and roast for 15-20 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Rest and serve: Remove the venison from the oven (or skillet) and let it rest for 10-15 minutes before slicing thinly against the grain. Serve immediately on warmed plates.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
8g
Carbs
1g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Main Dish Condiments Etc American Canadian Easy Stove Top Dietary Low Sodium Seasonal Low Saturated Fat Low Calorie Pacific Northwest Low Carb Wild Game Deer Low In Something Meat Equipment 4 Hours Or Less
