dinner

Sitka Venison and Collard Green 'Wat' with Fragrant Brown Rice

Name: Sitka Venison and Collard Green 'Wat' with Fragrant Brown Rice
Ingredients: 200g (7.05 oz) Sitka venison, raw, cubed into 1-inch pieces; 72.1 g (3.17 oz) Brown rice, long-grain, raw; 200g (7.05 oz) Premium collard greens, washed and shredded; 150g (5.29 oz) White onions, diced; 9g (0.32 oz) Coconut oil; 100g (3.53 oz) Wild Ramp Kimchi

Nutrition

754

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Sitka venison, raw, cubed into 1-inch pieces200g (7.05 oz)

Brown rice, long-grain, raw72.1 g (3.17 oz)

Premium collard greens, washed and shredded200g (7.05 oz)

White onions, diced150g (5.29 oz)

Coconut oil9g (0.32 oz)

Wild Ramp Kimchi100g (3.53 oz)

Instructions

Rinse the brown rice thoroughly until the water runs clear. Cook in 2 cups of water until tender and fluffy, about 40 minutes.

In a heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the diced onions and cook until translucent and just beginning to caramelize, about 8 minutes.

Add the cubed venison to the pot, searing until deeply browned on all sides, about 5-6 minutes. The aroma should be rich and savory.

Stir in the wild ramp kimchi, allowing the pungent aromatics to bloom for 2 minutes.

Fold in the shredded collard greens, cover, and reduce heat to low. Let the greens braise in the juices and aromatics until tender but still vibrant green, about 10-12 minutes.

To plate, mound the fluffy brown rice into a wide bowl. Ladle the venison and collard green 'wat' over the rice, ensuring the savory braising liquid coats the grains. Serve immediately, letting the steam carry the spicy-sweet scent of the ramp kimchi.