blueberry backstrap
This is 1 of the many recipes that I have developed over my lifetime of outdoor life. Tip: Frozen blueberries may be used.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter, melted
- 4 - venison loin steaks, cut 1/2 inch thick
- 2 tablespoons juice and peel of one large fresh lemon (about 2 tbs.)
- 1 cup chicken broth
- 4 tablespoons butter
- 1 cup blueberries, fresh
- - several generous dashes ground cinnamon
- - several dashes ground ginger
- - salt and freshly ground black pepper to taste
How To Make blueberry backstrap
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Step 1Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides.
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Step 2Place on platter and keep warm.
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Step 3De-glaze skillet with lemon juice and peel and chicken broth.
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Step 4Cook over high heat to reduce liquid to about 1/2 cup.
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Step 5Lower heat to medium and add 4 tablespoons butter, whisking one tablespoon in at a time.
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Step 6Add blueberries, cinnamon, ginger, salt and pepper.
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Step 7Pour blueberry sauce over steaks and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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