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Answers: Im not much of a chef so can you suggest something i can add to compliment it ?? Remember i can just about fry an egg

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Loin is a great cut so it needs very little. Here is how I do mine:

Remove it from the fridge one hour before cooking and season both sides with salt and freshly ground pepper.
Let it stand at least 1/2 hour and preferably one hour at room temperature.
Fry in enough very hot but not smoking bacon grease, olive oil or butter to cover the bottom of the pan for 2-3 minutes per side until medium rare. Do not overcook it or it will be very tough and dry.

Bert

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Meat is very easy to make tasty:

Fry in olive oil or butter (or both)
Salt
Pepper
Garlic (fresh is best, but powder is wayyy better than none)
Onion
Basil


now I'm hungry.

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A good way to fry venison is to lightly coat in seasoned flour (I use one of the premixed seasonings) make sure to heat your frying pan and oil, fry the meat ( but do not overcook it as it will get tough) thoroughly.
It is very good served with mashed potatoes, gravy, steamed veggies, and a salad.

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Venison can be tricky, because if not done right, it can taste very gamey. However, there are a few very easy recipes that are simply wonderful.

First, marinade the meat in Karo, or any other brand, of light corn syrup for at least an hour. Season with a bit of salt and fresh ground pepper, and place in a hot skillet with a little melted butter. Cook until desired doneness, and remove to a plate, while turning the stove to low. Add some red wine to the skillet, and using a whisk or wooden spoon, remove all the crusty's from the bottom of the pan. Once this has been accomplished, add 1 pint of heavy whipping cream to the skillet and, stirring constantly, allow the cream to reduce down until about half it original consistency (this is pretty quick). Pour the sauce over the meat and serve.

If you do not have the ingredients I listed, you can pick all of them up at your local market for usually less than $15. This recipe can be done with just about any meat, and can quickly turn a mediocre cut of meat into a wonderful feast.

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Slice the loin 3/4 in. thick let soak in milk with an egg mixed in to help batter stick to meat . Pour an inch of oil in your frying pan .When it gets good and hot dredge meat in flour .
Fry meat on both sides nice and crispy.

Make gravy using a little of frying oil .

Side dishes ; mashed potatoes and gravy , green beans

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