More Great Recipes: Wild Game

Blueberry Backstrap


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Member since 2012

Serves 4 | Prep Time | Cook Time

Ingredients

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


Notes

Tip: Frozen blueberries may be used.

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