Venison Thai Salad with Mango Vinaigrette and Undon Noodles
Marinaded the backstrap for a 2 hours in Peanut sauce, garlic, ginger, soy sauce, fish sauce and sesame oil.
Tossed some greens in Thai Mango Vinaigerette
Cooked up some Udon noodles
Seared the backstrap
Added cilantro, peppers, green onions, mint, mango and peanuts
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