Venison Filet - Hunter'S Style - cooking recipe

Ingredients

3 lb. back-strap or venison steak
4 peppercorns
1 carrot, sliced
1/2 tsp. thyme
1 c. white wine
1 tsp. salt
1 medium onion, sliced
4 sprigs parsley
1 bay leaf
1/2 c. olive oil

Preparation

Have steak cut in 3/4-inch slices.
Season with salt and place in shallow glass dish.
Mix peppercorns, onion, carrot, parsley, thyme, bay leaf, wine and 5 tablespoons olive oil; pour over meat. Cover and refrigerate for 24 hours.
Turn meat in marinade from time to time.
Remove meat from marinade; pat dry.
Heat 3 tablespoons oil in skillet; cook venison 3 minutes on each side or depending on desired doneness.
Remove meat and keep warm.
Make sauce in same pan.