Aired September 20, 2013
For Peanut Sauce:
1 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup fish sauce
1/2 cup brown sugar
1 venison back strap or tenderloin
Salt and pepper
Combine sauce ingredients and stir until smooth.
Season venison with salt and pepper. Sear in pan over medium heat and cook until medium-rare, an internal temperature of 130ºF degrees.
Let meat rest for 10 minutes, and cut into medallions.
Serve warm topped with sauce.