BLUEBERRY BACKSTRAP

1
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.

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

How to Make BLUEBERRY BACKSTRAP

Step-by-Step

  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.

Printable Recipe Card

About BLUEBERRY BACKSTRAP

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




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