Marinated Boneless Venison Loin - cooking recipe

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

Preparation

Place the meat in a glass dish and pour the cooled marinade over it.
Cover and refrigerate for 2 hours.
Remove the meat from the marinade and dry on paper towels.
Heat the oil in a frying pan (cast iron) over high heat.
Add the meat and fry it quickly for 2-3 minutes on each side.
Serve immediately on heated plates.
Marinade------------.
Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
Lower heat and simmer for 5 minutes.
Cool slightly and add the red wine, then cool the marinade in the fridge.