1 tablespoon butter
1 tablespoon canola oil
Marinade (use your favorite or see below)
Dry red wine, about 1/3 cup or just enough to deglaze a pan
1/2 cup bbq sauce
3 tablespoons Worcestershire sauce
3 tablespoons canola oil
2 tablespoons steak sauce
1 tablespoons red wine vinegar
2 teaspoons Montreal steak seasoning
2 cloves garlic, smashed open
Combine all marinade ingredients.
Marinate venison loin for 8 hours.
Remove venison loin from marinade and place on wire rack to let excess marinade drip off.
Melt 1 tablespoon butter and 1 tablespoon canola oil in large ovenproof skillet.
Sear venison loin on each side over medium high heat.
Deglaze pan with red wine.
Place skillet in oven to finish cooking venison loin to desired doneness.