Lightly pound the venison with a mallet or heavy skillet until meat is of even thickness, about ¼ inch thick. Cut venison across the grain into slices. The shape of the slices isn’t important, just the thickness. Thin is better, and more tender when cooked, than thick. Toss sliced meat with pepper and 1 tablespoon of the peanut oil. Heat remaining oil in a wok or large skillet over medium-high heat, add meat and cook for 2 to 3 minutes, but meat should still be rare to medium-rare. Remove meat from pan, and set aside.