Wild In The Kitchen: Blueberry Venison Backstrap

GON Staff | December 23, 2009

Blueberry Venison Backstrap

2 tablespoons melted butter
4 venison loin steaks, cut one-half inch thick
Juice and peel of large, fresh lemon (about 2 tablespoons)
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries
Several generous dashes ground cinnamon
Few dashes ground ginger
Salt and freshly ground black pepper to taste

Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium-rare and browned on both sides. Place on platter and keep warm. Deglaze skillet with lemon juice and peel and chicken broth. Cook over high heat to reduce liquid to about a half cup. Lower heat to medium and add 4 tablespoons butter, whisking in a tablespoon at a time. Add blueberries, cinnamon, ginger, salt and pepper. Pour blueber­ry sauce over steaks and serve immediately.

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