Chard all alone can be a bit chalky. I’d suggest a purée of root vegetables (parsnips, carrots, garlic cloves, and a finger length of peeled fresh horseradish all poached in cream until perfectly tender), with ribbons of rainbow chard strewn over, and those lovely juniper-infused onions (and you’ll of course pick the juniper berries wild, right?). As for the venison steaks, I’d marinate them in some port wine, a couple of tablespoons of wild honey, sliced garlic cloves, and more juniper berries, for at least 4 hours. Before grilling, remove them from the marinade and blot dry on paper towels. Sear over a hot fire on both sides until you can poke them (known professionally as the “poke test.” No, I’m not making this up), and for medium rare, them feel exactly as the fleshy part of your thumb when you just touch (not grip) it to your index finger. Remove the steaks from the fire. Cover them with foil and a kitchen towel. This is critical. It is known as the rest period. Shhhhhhh. Water has been forced outside cell walls by the stress of cooking. By resting the steaks, they can say, “Whew! That’s over!” Cell walls literally relax, permitting water to pass back into cells via osmosis, plumping them up, and in the end yielding a perception of tenderness.