blueberry backstraps
I ran across this recipe for Blueberry Backstraps on the Remington Arms site. They have some good recipes for wild game and you may find a couple that you like.
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yield
2 / 4
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For blueberry backstraps
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2 Tbspbutter
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4venison loin steaks, cut 1/2-inch thick
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juice and zest of one large fresh lemon (about 2 tablespoons)
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1 cchicken broth
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4 Tbspbutter
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1 cfresh blueberries
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several generous dashes ground cinnamon
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several dashes ground ginger
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salt and freshly ground black pepper to taste
How To Make blueberry backstraps
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1Melt two tablespoons butter in a large skillet and cook venison loin steaks until medium-rare and browned on both sides. Place on platter and keep warm.
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2De-glaze skillet with lemon juice and chicken broth. Cook over high heat to reduce liquid to about 1/2 cup. Lower heat to medium and add 4 tablespoons butter, whisking 1 tablespoon in at a time.
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3Add blueberries, cinnamon, ginger, salt and pepper. Pour blueberry sauce over steaks and serve immediately.
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4Tip: Frozen blueberries may be used.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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