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.