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.
Pairs Well With
Tip: Frozen blueberries may be used.