Marinate the Venison: In a shallow dish or resealable plastic bag, combine soy sauce, Worcestershire sauce, sage and black pepper. Add the venison steaks, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavour.

Remove steaks from the marinade about 20 minutes before cooking. tH

Sear Venison: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the venison steaks for 2-4 minutes per side, depending on thickness and desired doneness. Remove steaks from the pan and let them rest, tented with foil.

Sauté Onions: In the same skillet, add a touch more oil if needed. Add the thinly sliced yellow onion and sauté over medium heat for 5-7 minutes, until softened and lightly caramelized. If desired, add 1 tsp of red wine vinegar to the onions in the last minute of cooking for a tangy finish. Season onions with a pinch of salt and pepper.Serve: Slice the rested venison steaks and top with the sautéed onions. Garnish with fresh parsley or chives, if using.

Peanut sauce:

Add the peanut butter, hot water, lime juice, sriracha sauce, fish sauce, dark brown sugar, coriander leaves, and garlic to a blender. Process on high speed for 30 seconds, or until the ingredients are smooth.