Archive for February 2015

Coffee Grilled Venison

Ingredients:

1 pound of venison backstrap, in one or two chunks
1 tablespoon Splenda brown sugar substitute
1 teaspoon garlic powder
¼ teaspoon ground ginger
½ teaspoon onion powder
1½ teaspoon instant coffee
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon paprika (sweet smoked)

Dressing:

½ cup light ranch dressing
1 tbsp. mayonnaise
1/4 teaspoon dill weed
parsley (fresh if available)
1 ½ tablespoon fresh lemon juice
1 teaspoon Dijon mustard.

Directions:

Mix together all the dry ingredients. Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat. Place the venison in a stainless steel or other oven-proof skillet and brown on each side. Meanwhile, have the oven heated to 475 degrees. Once the venison is browned, put the skillet in the oven for about 5 minutes. Remove from the heat and let rest for several minutes before cutting. Check temperature. (An internal temperature of about 140 is medium.) Slice into thin strips. Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice and Dijon mustard.

Mocha Mousse Pie

mocha

Ingredients:

2 cups heavy cream, chilled
2 teaspoons vanilla extract
3/4 cup plus 1 tablespoon Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided
1 (6 ounces) ready-made graham cracker pie crust
Directions:

Beat heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla.
Reserve 3/4 cup for topping.
Stir 3/4 cup hazelnut spread in medium bowl until smooth.
Stir into remaining whipped cream until combined.
Spoon evenly into graham cracker crust.
Spread reserved whipped cream over center of pie to within 1-inch of edge.
Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag.
Microwave on high 10 seconds or until soft.
Cut a small corner off of bag. Drizzle over top.
Chill 2 hours.