Blueberry Backstrap

Blueberry backstrap my family’s favorite!… Submitted by Bud S.


‘- 2 Tbsp. butter (melted)

– 4 venison loin steaks, 1/2 inch thick

– Juice and peel one lemon

– 1 Cup chicken broth

– 4 Tbsp. butter

– 1 Cup fresh or frozen blueberries

– Several generous dashes ground cinnamon

– Several dashes ground ginger

– Salt and Black Pepper to taste


  1. Melt 2 tablespoons butter in large skillet and cook venison loin steaks until medium rare and browned on both sides. Place on a platter and keep warm.
  2. Deglaze skillet with lemon juice and chicken broth. Cook over high heat to reduce liquid to about 1/2 cup.
  3. Lower heat to medium and add 4 Tablespoons butter, whisking in 1 Tablespoon at a time. Add blueberries, cinnamon, ginger, salt, and pepper.
  4. Pour blueberry sauce over steaks and serve immediately.

Serves 4

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