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Backstrap & Blueberries

BACKSTRAP AND BLUEBERRIES

The finest cuts of a deer or elk deserve special attention, and one way to give it is with dishes using fruit. Certain fruits and berries go beautifully with venison, and here’s a prime example.

4 venison loin steaks
2 tablespoons margarine
1 cup chicken broth
juice and zest of one large fresh lemon (about two tablespoons)
4 tablespoons margarine
1 cup blueberries (fresh or frozen)
Several generous dashes ground cinnamon
Several dashes ground ginger
Salt and pepper to taste

Melt two tablespoons margarine in large skillet and cook venison loin steaks to medium-rare doneness. Turn steaks to brown on both sides. Place on platter and keep warm. Deglaze skillet with lemon juice and chicken broth. Cook over high heat to reduce liquid to one-half cup. Lower heat to medium and four tablespoons margarine. Whisk in margarine one tablespoon at a time. Add blueberries, cinnamon, ginger, salt and pepper. Pour blueberry sauce over steaks and serve immediately.

blueberry image: www.FreeDigitalPhotos.net

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