Snack · Filipino · 15 min
Venison and Ginger-Garlic Sauté with Wilted Rainbow Chard
- Calories
- 298
- Protein
- 6g
- Carbs
- 62g
- Fat
- 3g
Ingredients
- 76.9 g brown rice
- 117.8 g venison
- 10 g olive oil
- 2.9 g garlic
- 15 g fresh ginger
- 50 g rainbow chard
Method
- 01Slice the venison into thin strips against the grain to ensure tenderness. Finely mince the garlic and grate the fresh ginger.
- 02Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the venison strips and sear quickly until browned on the outside and reaching an internal temperature of at least 145°F (63°C) followed by a rest, about 2-3 minutes. Remove from the pan and set aside.
- 03Add the remaining olive oil to the same skillet over medium heat. Add the minced garlic and grated ginger, blooming until fragrant and golden, about 30 seconds.
- 04Add the rainbow chard leaves to the aromatics, tossing with tongs until just wilted and bright green, about 1-2 minutes.
- 05Return the cooked venison to the pan and toss briefly to combine and warm through.
- 06Serve the venison and chard over a warm bowl of the seasoned garden vegetable brown rice.
Cook it with the whole plan around it
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