One-Pan Elk with Eggplant and Collard Greens

Cypriot-inspired comfort food: tender elk paired with eggplant and collard greens and basmati rice, finished with savory and dill and a hit of onion powder. 1. Pat the elk dry and season with sea salt, onion powder. 2. Heat lard in a heavy pan and roast the elk until it develops a deep golden crust, about 15 minutes. 3. Add eggplant and collard greens to the pan and cook until just tender, stirring in savory and dill for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of harissa paste before serving hot.