More third-hand venison, with hoisin vegetables

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.