Venison

Seared venison flank steak with berbere rub, broccoli, and sautéed japanese turnips. Wine: Château Musar Hochar 2016.

All around, a delicious meal. I have never tried sautéing turnips, but this variety is fairly tender and very juicy raw and sautées to beautiful effect. The wine, from Lebanon, is a blend of Cinsault, Grenache, and Cabernet Sauvignon, and it was wonderful.