For the Peanut Sauce:
- 1 cup smooth peanut butter
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1/2 cup brown sugar
For the venison:
- For the venison: 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.