Venison

Venison medallions with berbere rub, green beans with red bell peppers and mushrooms, and black lentils. Wine: E11even Petit Verdot 2016.

Everything was delicious individually, and it all went so well together. The venison was a perfect rare-to-medium-rare (the only time I cooked venison before was ground, so I’m relieved not to have missed the cook window). This was a rather successful dinner.