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
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.