Add the fish sauce, soy sauce, vegetable oil, sriracha sauce, dark brown sugar, cilantro, and garlic to a ziploc bag.
Place the venison in the bag and seal, making sure the marinade covers all of the meat and to remove the air from the bag. Refrigerate at least 6 hours.
For the peanut sauce
Add the peanut butter, hot water, lime juice, sriracha sauce, fish sauce, dark brown sugar, cilantro leaves, and garlic to a blender. Process on high speed for 30 seconds, or until the ingredients are smooth.
For the pickles
In a mixing bowl whisk together the rice vinegar, soy sauce, sugar, red pepper, jalapeno pepper, and salt.
Add the cucumbers and toss to coat. Garnish with cilantro.
To cook the venison satay
Preheat a grill or hot grill pan over high heat until hot.
Remove the meat strips from the marinade and thread onto skewers.
Grill the meat skewers over high heat for 2 minutes per side, until meat has slightly charred on the outside.