blueberry backstraps

Name: Blueberry Backstraps
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 4 - venison loin steaks, cut 1/2-inch thick; - juice and zest of one large fresh lemon (about 2 tablespoons); 1 cup(s) chicken broth; 4 tablespoon(s) butter; 1 cup(s) fresh blueberries; - several generous dashes ground cinnamon; - several dashes ground ginger; - salt and freshly ground black pepper to taste

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

2 Tbsp

butter
4

venison loin steaks, cut 1/2-inch thick
juice and zest of one large fresh lemon (about 2 tablespoons)
1 c

chicken broth
4 Tbsp

butter
1 c

fresh blueberries
several generous dashes ground cinnamon
several dashes ground ginger
salt and freshly ground black pepper to taste

How To Make blueberry backstraps

1
Melt 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.

2
De-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.
3
Add blueberries, cinnamon, ginger, salt and pepper. Pour blueberry sauce over steaks and serve immediately.
4
Tip: Frozen blueberries may be used.
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