Lunch · Vietnamese · 10 min
Hanoi-Style Turmeric Venison with Ginger-Scented Millet and Wilted Rainbow Chard
- Calories
- 585
- Protein
- 49g
- Carbs
- 58g
- Fat
- 12g
Ingredients
- 180g Deer (venison), sitka, raw
- 200g Millet, cooked
- 150g Rainbow Swiss Chard
- 40g Vietnamese dipping sauce (Nuoc Cham style)
- 16g Extra Virgin Olive Oil
- 10g Fresh Ginger, minced
Method
- 01Marinate the venison strips in 20g of the Vietnamese sauce and half the minced ginger for 15 minutes.
- 02Heat 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.
- 03In the same pan, add the remaining ginger and the rainbow chard leaves. Sauté until just wilted and vibrant, about 2 minutes.
- 04Toss the cooked millet with the remaining olive oil and a splash of the dipping sauce to brighten the grain.
- 05To 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.
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