Pan Seared Venison Loin
One of my all time favorite recipes
This can be done with any cut of meat and prepared in this manor. I tend to use vension, elk or even occasionally beef. or pork.
Exceptional taste profile and pairs well with green vegatables and red wines...
Ingredients:
1/3 cup brown sugar
1/3 cup butter
1/3 cup soy sauce ( I prefer the lite soy sauces)
Salt and pepper to taste
cut of meat
Directions:
In a medium size fryin pan.
heat pan to medium temp.
Combine Brown sugar, butter and soy sauce. stirring often to make rue/sauce.
Once ingredients are mixed and liquid, add meat and cover. I usually baste meat frequently and then turn several times to get even cooking and sear the outside.
Depending on preference, temperature of stove top and thickness of the meat; cook to desired doneness. Generally, It will take 5-8 mins a side. I prefer rare to med rare, so check often to meet your desired doneness
Pull of the heat and pour sauce over loin. Let rest for 3-5 minutes and slice to your desired thickness.
Bon appetit!!!
