Marinade ingredients:
1 1/2 teaspoons of quality soy sauce
2 teaspoons of sesame oil
1 teaspoon of cornflour
2 tablespoons of water
pepper to taste

Satay sauce ingredients:
3 teaspoons of satay sauce
2 teaspoons of soy sauce
2 teaspoons of dry sherry
1 teaspoon of curry powder
2 tablespoons water
salt to taste

Other ingredients:
125g venison per person
2 tablespoons of oil-for cooking the meat
1 medium/large sliced onion
1 clove of garlic finely ****ped

Prepare the meat:

Take a sharp knife and cutting across the grai, slice the meat into pieces about 8mm thick.If the venison is partly frozen so that it holds its shape, this preperation can be somewhat easier.To complete the meat preperation, each slice should be lightly flattened with a meat mallet or similar implement.

After you have prepared your meat in the way described above, combine the marinade ingredients in a bowl large enough to hold all of the meat.Mix thoroughly and then add the meat.Turn the meat through the marinade so that each slice is well coated.Leave the marinade for about 30 minutes.In the meantime, the ingredients for the sauce can be prepared,Mix sauce ingredients into a bowl prior to cooking the meat.The next stage is to saute the slices of venison in a hot wok or heavy pan.Add the oil and quickly brown the slices, making sure that they do not overlap and lie flat so they cook uniformly. Due to the thinness of the venison, it's important not to overcook them-just lightly browning them on both sides is all that is required.As with any cut of venison, overcooking is certain to result in a less optimum outcome.Once all of the meat has been cooked, place it on a warm cast iron steak plate or similar to keep warm.Add a little oil to the wok and saute the onion and garlic untill semitransparent.It can be advantageous to give the onions a head start before adding the garlic to prevent it from overcooking.Once the onion and garlic is cooked, add the sauce mix to the wok and bring to the boil, stirring constantly.Add the warm meat to the sauce and continue cooking.This should take no longer that a minute or so.To keep the prepared dish hot, it can be served on a warm to hot cast iron plate, but bear in mind that it will probably continue cooking, so it's important not to overcook the venicen in the first place.