blueberry backstraps
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.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
2 / 4
Ingredients
- 2 tablespoons butter
- 4 - venison loin steaks, cut 1/2-inch thick
- - juice and zest of one large fresh lemon (about 2 tablespoons)
- 1 cup chicken broth
- 4 tablespoons butter
- 1 cup fresh blueberries
- - several generous dashes ground cinnamon
- - several dashes ground ginger
- - salt and freshly ground black pepper to taste
How To Make blueberry backstraps
-
Step 1Melt 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.
-
Step 2De-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.
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Step 3Add blueberries, cinnamon, ginger, salt and pepper. Pour blueberry sauce over steaks and serve immediately.
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Step 4Tip: Frozen blueberries may be used.
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