Thai Sautéed Venison with Lemongrass and Bird's Eye Chili

Rinse the jasmine rice and cook in a rice cooker or small pot until tender and fragrant.

Thinly slice the venison against the grain into bite-sized strips. Toss with a pinch of salt and black pepper.

Heat a wok or heavy skillet over high heat. Add a splash of water and the minced lemongrass, stirring until the aroma fills the kitchen.

Add the venison strips to the wok and sear quickly, about 2-3 minutes, until just browned but still tender.

Add the bok choy and bean sprouts, tossing vigorously. Pour in the coconut milk to create a light, silky glaze that coats the meat and vegetables.

Season with fish sauce (a Thai staple) to taste for saltiness and a dash of palm sugar to hit the sweetness target.

Once the greens are bright and just wilted, remove from heat.

Serve the venison stir-fry over a mound of steaming jasmine rice. Garnish with extra fresh cilantro or Thai basil if available, and serve immediately while the aromatics are at their peak.