Instructions: 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 saute 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.

Comments: I know what youre thinking. What fool would cook deer meat with peanut butter? Well, now you know. Just another in a long series of examples of how we can expand our game-cooking culinary horizons.

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.

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