Venison and Rainbow Chard Ginisang with Steamed Barley

Rinse 70g of pearled barley thoroughly under cold water. Combine with 200ml water in a small pot, bring to a boil, then reduce to a gentle simmer covered for 25-30 minutes until tender and chewy.

While barley cooks, heat half the olive oil in a heavy-bottomed pan over medium-high heat. Add the venison strips, searing until just browned, about 3 minutes. Remove and set aside.

In the same pan, add the remaining oil, sauté the sweet onions until translucent and fragrant. Add the minced ginger and bloom for 1 minute until aromatic.

Add the rainbow swiss chard to the pan. Toss quickly until the greens are just wilted and glossy.

Return the venison to the pan, tossing everything together to combine the juices. The ginger should provide a sharp, clean brightness.

Plate by spooning the warm, fluffy barley into a bowl and topping with the venison and chard mixture. Garnish with a crack of black pepper and serve immediately while hot.