BLUEBERRY BACKSTRAP

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Tip: Frozen blueberries may be used.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Method:
Stove Top

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
salt and freshly ground black pepper to taste

Step-By-Step

1Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides.

2Place on platter and keep warm.

3De-glaze skillet with lemon juice and peel and chicken broth.

4Cook over high heat to reduce liquid to about 1/2 cup.

5Lower heat to medium and add 4 tablespoons butter, whisking one tablespoon in at a time.

6Add blueberries, cinnamon, ginger, salt and pepper.

7Pour blueberry sauce over steaks and serve immediately.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American