1.5 LB cut of Venison backstrap, diced.
3 Tablespoons of Soy Sauce
A dash of Worcestershire sauce
2 Teaspoons of Fish sauce
1.5 Teaspoons sugar
A few cloves of garlic, minced
1 red onion
Apple cider vinegar
Marinate venison for at least 2 hours in soy sauce, worcestershire sauce, fish sauce, sugar, black pepper, and garlic.
Heat a cast iron pan on medium-high heat and add a few tablespoons of olive oil.
Slice a red onion thin and add to the pan.
Slice jalapeño (with seeds) into rounds and add to pan once onions have started to brown. Cook for about a minute and remove from pan.
Add olive oil again to pan and add meat. Cook for a few minutes, getting a solid sear on all sides and remove.
Serve over a bed of spring greens tossed in cider vinegar and salt and pepper.