Venison Filet - Hunter'S Style
["3 lb. back-strap or venison steak", "4 peppercorns", "1 carrot, sliced", "1/2 tsp. thyme", "1 c. white wine", "1 tsp. salt", "1 medium onion, sliced", "4 sprigs parsley", "1 bay leaf", "1/2 c. olive oil"]
["Have steak cut in 3/4-inch slices.", "Season with salt and place in shallow glass dish.", "Mix peppercorns, onion, carrot, parsley, thyme, bay leaf, wine and 5 tablespoons olive oil; pour over meat. Cover and refrigerate for 24 hours.", "Turn meat in marinade from time to time.", "Remove meat from marinade; pat dry.", "Heat 3 tablespoons oil in skillet; cook venison 3 minutes on each side or depending on desired doneness.", "Remove meat and keep warm.", "Make sauce in same pan."]
["back-strap", "peppercorns", "carrot", "thyme", "white wine", "salt", "onion", "parsley", "bay leaf", "olive oil"]