Real Recipes From Real Home Cooks ®

blueberry backstrap

(1 rating)
Recipe by
Rev BJ Friley
Vicksburg, MS

This is 1 of the many recipes that I have developed over my lifetime of outdoor life. Tip: Frozen blueberries may be used.

(1 rating)
yield 4 serving(s)
method Stove Top

Ingredients For blueberry backstrap

  • 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
  • 1 c
    blueberries, fresh
  • several generous dashes ground cinnamon
  • several dashes ground ginger
  • salt and freshly ground black pepper to taste

How To Make blueberry backstrap

  • 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.
  • 6
    Add blueberries, cinnamon, ginger, salt and pepper.
  • 7
    Pour blueberry sauce over steaks and serve immediately.

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