Venison with Cherry Tomato Broth and Spinach Salad with Avocado Dressing

Abandoned Edibles
cherry tomatoes, sour cream, lemon (bruised), avocado
(additional ingredients: venison steak from Jackie's freezer, beef stock, onions, garlic, lime, spice rub, soy sauce, brown sugar, etc.)

What I did: marinated venison in soy sauce, spice rub, brown sugar, lime juice, olive oil concoction for 6 hours. Booyah! Upon marination saturation, I sliced and seared the steak. Afterwards I deglazed the pan with beef stock, added tomato cherries, garlic, butter, and thickened with a roux. For the salad, I made an avocado dressing by combining olive oil, avocado, lemon juice, and sour cream. (Note: picture below also includes leftover potatoes from previous entry)



The Verdict
Oh, woe is me! As you can see from the picture, the avocado salad dressing did not make it on the plate. Why, you ask? Because it SUCKED. Big time. It was NOT good, it did NOT turn out, and I REFUSED to eat it. However, the venison was...AMAZING. Seriously. The broth was out of this world. So good. The venison itself was perfectly seasoned and melt-in-your-mouth tender; Jackie was able to cut it with a fork!

Picture of disastrous avocado dressing (warning: it looks like baby shit):


Taste: 7.5
Creativity: 7
Appearance: 8

Improvements for next time: obviously, the avocado dressing was a TOTAL failure. Which sucks, because the venison was definitely a 9.5! DAMN YOU shitty avocado dressing, for bringing the rating down!