blueberry backstrap
(1 rating)
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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(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For blueberry backstrap
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2 Tbspbutter, melted
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4venison loin steaks, cut 1/2 inch thick
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2 Tbspjuice and peel of one large fresh lemon (about 2 tbs.)
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1 cchicken broth
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4 Tbspbutter
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1 cblueberries, fresh
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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 backstrap
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1Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides.
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2Place on platter and keep warm.
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3De-glaze skillet with lemon juice and peel and chicken broth.
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4Cook over high heat to reduce liquid to about 1/2 cup.
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5Lower heat to medium and add 4 tablespoons butter, whisking one tablespoon in at a time.
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6Add blueberries, cinnamon, ginger, salt and pepper.
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7Pour blueberry sauce over steaks and serve immediately.
- 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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