Elk

Seared elk, sautéed Japanese mustard greens, quinoa, and toasted pine nut garnish. Wine: Martin and Croshaw MC4 Cabernet Sauvignon 2013.

I was a little heavy handed with the grains of paradise in the quinoa (it's a fairly new spice to me, so I'm still familiarizing myself with using it), but I don't mind flavors that are far from subtle. The wine is a particular favorite which, fortunately, we still have four more bottles of.