Hanoi-Style Turmeric Venison with Ginger-Scented Millet and Wilted Rainbow Chard

Marinate the venison strips in 20g of the Vietnamese sauce and half the minced ginger for 15 minutes.

Heat 8g of olive oil in a pan over medium-high heat until shimmering. Add the venison and sear rapidly until browned but tender, about 3 minutes. Remove and set aside.

In the same pan, add the remaining ginger and the rainbow chard leaves. Sauté until just wilted and vibrant, about 2 minutes.

Toss the cooked millet with the remaining olive oil and a splash of the dipping sauce to brighten the grain.

To plate, create a base of the ginger-scented millet. Pile the wilted chard alongside, then top with the seared venison. Drizzle with the remaining dipping sauce and garnish with fresh cilantro.