- Servings: 4
- 2 Tbsp butter, melted
- 4 venison loin steaks, cut 1/2 inch thick
- 2 Tbsp juice and peel of one large fresh lemon (about 2 Tbs.)
- 1 c chicken broth
- 4 Tbsp butter
- 1 c blueberries, fresh
- several generous dashes ground cinnamon
- several dashes ground ginger
1 Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides.
2 Place on platter and keep warm.
3 De-glaze skillet with lemon juice and peel and chicken broth.
4 Cook over high heat to reduce liquid to about 1/2 cup.
5 Lower heat to medium and add 4 tablespoons butter, whisking one tablespoon in at a time.