Venison With Spicy Thai Peanut Sauce

By á-170456

Ingredients

• 2 pounds trimmed venison loin or trimmed ham sections
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 medium red onion chopped
• 1 bell pepper sliced
• 3 garlic cloves minced
• 1/2 cup chicken broth
• 2 tablespoons hoisin sauce
• 1 tablespoon Asian chili-garlic paste
• 2 tablespoons creamy peanut butter
• 4 cups warm cooked white rice

Details

Servings 4

Preparation

Step 1

Season meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add deer and brown evenly until meat is rare. Remove meat from skillet.

Add next 3 ingredients and sauté for 2 minutes. Stir in remaining ingredients and cook while stirring until smooth, about 2 minutes more. Reduce heat to low.

Slice meat across the "grain" into 1/2-inch thick medallions. Return sliced meat to pan and heat through, but not beyond medium-rare. Serve with steamed rice.

This recipe yields 4 servings.

This preparation works best with the loins and the thoroughly cleaned and trimmed portions of the hindquarters. If your game processor makes a habit of hacking through your bone-in hindquarters with a band saw, ask him to stop or find another processor. Deer "steaks" should be carefully trimmed of all fat, etc. before slicing. Within each hindquarter or "ham" portion of the deer is a delectable hunk of meat that will eat like loin if properly prepared. If you plan on overcooking your venison beyond medium-rare, you will be severely punished.