Blueberry Backstrap
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 1 Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides.
  2. 2 Place on platter and keep warm.
  3. 3 De-glaze skillet with lemon juice and peel and chicken broth.
  4. 4 Cook over high heat to reduce liquid to about 1/2 cup.
  5. 5 Lower heat to medium and add 4 tablespoons butter, whisking one tablespoon in at a time.
RECIPE BACKSTORY
Tip: Frozen blueberries may be used.