3 venison loins
1 1/2 cups red wine, split 3/4 and 3/4
3 fresh pressed garlic cloves
juice of 1 orange, split in half
zest of 1 orange, split in half
olive oil or butter
salt
Instructions:
- Rinse and pat dry venison loins. Set aside.
- In a small stainless steel bowl, gently blend 3/4 cup of red wine, garlic, half the orange juice and zest in a small stainless steel bowl.
Marinate at room temp for 3-4 hours or overnight in refrigerator.
Remove loins from bowl.- In a hot pain, place a few tablespoons of olive oil or butter. Place loins in pan and sear outsides. Reduce heat to low and cook to desired doneness. If necessary, raise heat to crisp outsides, if desired.
- Serve while hot.
