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Blueberry Backstrap

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Tip: Frozen blueberries may be used.

Ingredients You'll Need

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.

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