More third-hand venison, with hoisin vegetables

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There was some venison left from what I thawed out to make stew the other day, a gift from our friend Bob.  I fried up some onions, garlic, and frozen collards, and added some hoisin, soy, and rice wine vinegar.  I barely seared the venison, cut in bite-size pieces, over high heat, and added it at the last moment.  Nice, easy winter meal.

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