Yums the word!

*Mary and Lissy- that title is for you!* :D

Okay... I've got to say it... I LOVE venison!!!!! Wow.... so so so so sooooooo delicious! Sigh... thank you to my uncle for the venison tenderloin. I'm thinking that I'm going to have to beg more off of him when he goes hunting this year! Or I could just marry a guy who just so happens to like to hunt. Then I could have venison all year long. Yep... that sounds good! Lol.

Anyways... moving on. Last week I made some venison with blueberry barbecue sauce and it was delicious. The recipe is from my Southern Living Homestyle Cookbook (great cookbook by the way), and if you ever get your hands on some venison I would recommend trying this recipe, which is apparently also good with pork tenderloin.

Grilled Marinated Venison Tenderloin with Blueberry Barbecue Sauce

3/4 cup vegetable oil
1/4 cup plus 2 Tbsp. soy sauce
1/4 cup red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard
1 Tbsp. chopped fresh parsley
1 1/2 tsp. freshly ground pepper
1 tsp. salt
1 garlic clove, minced
1 1/2 lb. venison tenderloin
Blueberry barbecue sauce

1. Combine first 10 ingredients in a large zip-top plastic freezer bag; add venison. Seal and chill 4 to 5 hours, turning bag occasionally.
2. Preheat grill to medium-high heat.
3. Remove tenderloin from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat 10 minutes on each side until desired degree of doneness, turning once. Let stand 10 minutes before slicing. Serve tenderloin with Blueberry Barbecue Sauce.


Blueberry Barbecue Sauce

2 Tbsp. minced onion
1 1/2 tsp. chopped fresh jalapeno pepper
1 1/2 tsp. olive oil
1 cup fresh blueberries
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. Dijon mustard
1/2 tsp. hot sauce
2 Tbsp. unsalted butter
1/8 tsp. salt
1/8 tsp. freshly ground pepper

1. Sauté onion and jalapeno pepper in hot oil in a medium saucepan over medium-high heat until tender. Add blueberries and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring often.
2. Add butter, salt, and pepper to blueberry mixture; cook over medium heat until butter melts, stirring occasionally.

Gloriously delicious cookies

I got this recipe awhile back off of the Mennonite Girls Can Cook blog... and I have got to say that it is now one of my absolute favorite cookies. Mmmm... I guarantee you that once you make them for your friends and family they will love you forever! (Which, of course, I'm sure they already do!) So please, please go and make these!

Lemon Lassies

Lemon Filling:

2 eggs
1/2 cup sugar
1 Tbsp lemon zest
1/4 cup lemon juice
1 Tbsp butter
1/8 tsp salt
1 cup medium sweetened coconut

In a small saucepan or microwaveable bowl, combine all filling ingredients except coconut. Cook over low heat until thickened, stirring constantly, or in microwave (on low heat) for 1 minute intervals stirring well in between. Remove from heat and add coconut. Cool.

Cookie Dough:

1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup molasses
1 egg
2 1/4 cup flour
1 tsp cinnamon
1/2 tsp soda
1/4 tsp salt

In a large mixer bowl combine margarine, sugar, egg and molasses. Add dry ingredients. Blend well with mixer. Divide dough into 4 parts.

Shape each part into a 12-15 inch roll. Place two rolls onto an ungreased cookie sheet. Flatten each roll to a 2-1/2 inch strip. Repeat with the other two rolls on a second cookie sheet.

Spread 1/4 of the filling down the center of each roll and using a spatula, roll long edges to the centre to cover most of the filling.

Bake at 350 degrees for 12-15 minutes.

Cut while warm into 1 inch pieces. Remove from pans and cool.