Marinated Boneless Venison Loin

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------------.

Nutrient	Quantity
Total fats	3.4767 g
Protein	135.4325 g
Carbohydrates	6.6358 g
Energy	633.6054 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1202 g
Water	833.3912 g
Aspartic acid	0.0637 g
Calcium, Ca	843.8218 mg
Lutein + zeaxanthin	2.8 g
Fiber, total dietary	1.246 g
Carotene, beta	12.104 g
Niacin	7.5685 mg
Vitamin A, RAE	204.9525 g
Arginine	0.0728 g
Riboflavin	1.0408 mg
Glutamic acid	0.1806 g
Sodium, Na	469.977 mg
Fatty acids, total saturated 16:1 undifferentiated	0.102 g
Total lipid (fat)	3.4767 g
Manganese, Mn	0.0972 mg
Fructose	0.903 g
Proline	0.0084 g
Fatty acids, total saturated 16:0	0.637 g
Fatty acids, total saturated 8:0	0.0002 g
Sucrose	0.693 g
Choline, total	446.271 mg
Sugars, total	2.968 g
Serine	0.0147 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.241 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	0.9014 mg
Selenium, Se	114.5903 g
Ash	8.5837 g
Fatty acids, total saturated 18:1 undifferentiated	0.5058 g
Pantothenic acid	0.0877 mg
Phenylalanine	0.0175 g
Copper, Cu	1.7461 mg
Betaine	0.07 mg
Thiamin	0.8484 mg
Retinol	204.0005 g
Methionine	0.0014 g
Iron, Fe	9.7368 mg
Carbohydrate, by difference	6.6358 g
Phosphorus, P	1244.7268 mg
Folate, total	115.4802 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Alanine	0.0147 g
Cholesterol	340.0008 mg
Valine	0.0159 g
Fatty acids, total saturated 18:2 undifferentiated	0.2338 g
Glycine	0.0175 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	0.0165 g
Zinc, Zn	6.9262 mg
Isoleucine	0.0109 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.17 g
Leucine	0.0185 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	700.4055 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	115.4802 g
Tryptophan	0.0103 g
Vitamin C, total ascorbic acid	5.8204 mg
Phytosterols	10.5 mg
Tyrosine	0.0098 g
Vitamin B-12	6.8 g
Vitamin K (phylloquinone)	0.96 g
Fatty acids, total saturated	0.8949 g
Histidine	0.0098 g
Fatty acids, total monounsaturated	0.6078 g
Threonine	0.0153 g
Folate, food	115.4802 g
Vitamin E (alpha-tocopherol)	3.414 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	148.3803 mg
Lysine	0.0278 g
Potassium, K	1668.6395 mg
Cystine	0.0028 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	1 cup	0	0	0
Onion	1	28	6.538	0.07
Bay leaf	1	0	0	0
Water	1 cup	0	0	0
Cooking Oil	3 tablespoons	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
venison loin	1.5 1/2	605.2014	0	3.4