Dinner · Ethiopian · 15 min
Sitka Venison and Collard Green 'Wat' with Fragrant Brown Rice
- Calories
- 754
- Protein
- 54g
- Carbs
- 85g
- Fat
- 18g
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
Method
- 01Rinse the brown rice thoroughly until the water runs clear. Cook in 2 cups of water until tender and fluffy, about 40 minutes.
- 02In 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.
- 03Add the cubed venison to the pot, searing until deeply browned on all sides, about 5-6 minutes. The aroma should be rich and savory.
- 04Stir in the wild ramp kimchi, allowing the pungent aromatics to bloom for 2 minutes.
- 05Fold 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.
- 06To 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.
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