Venison and Ginger-Garlic Sauté with Wilted Rainbow Chard

Prepare your mise en place: slice the venison into thin strips against the grain to ensure tenderness. Finely mince the garlic and grate the fresh ginger.

Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the venison strips, searing them quickly until browned but still slightly pink inside, about 2-3 minutes. Remove from the pan and set aside.

Add the remaining oil to the same skillet. Toss in the garlic and ginger, blooming them until fragrant and golden—about 30 seconds. Be careful not to burn the garlic.

Add the rainbow chard leaves to the aromatics, tossing with tongs until just wilted and bright.

Return the venison to the pan, toss briefly to combine and warm through.

Serve the venison and chard over a warm bowl of the seasoned garden vegetable brown rice. Garnish with a final drizzle of oil if desired.