2 tablespoons butter, melted
4 venison steaks, 1/2-inch thick
1 large lemon, juiced and peel grated
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries*
1/4 tsp ground cinnamon
1/8 tsp ground ginger
salt to taste
freshly ground black pepper to taste
Melt the 2 tablespoons of butter in a large skillet. Add the vension steaks and cook until medium rare (or desired doneness) and browned on both sides. Remove to a platter and keep warm.
De-glaze the skillet with the chicken broth, lemon juice, and lemon rind. Cook over high heat until the liquid is reduced to a half cup. Lower the heat to medium and add the 4 tablespoons of butter, whisking in 1 at a time. Add the blueberries, cinnamon, ginger, salt, and pepper to the sauce.
To serve, pour the blueberry sauce over the steaks and serve immediately.
1 large lemon, juiced and peel grated
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries*
1/4 tsp ground cinnamon
1/8 tsp ground ginger
salt to taste
freshly ground black pepper to taste
Melt the 2 tablespoons of butter in a large skillet. Add the vension steaks and cook until medium rare (or desired doneness) and browned on both sides. Remove to a platter and keep warm.
De-glaze the skillet with the chicken broth, lemon juice, and lemon rind. Cook over high heat until the liquid is reduced to a half cup. Lower the heat to medium and add the 4 tablespoons of butter, whisking in 1 at a time. Add the blueberries, cinnamon, ginger, salt, and pepper to the sauce.
To serve, pour the blueberry sauce over the steaks and serve immediately.
Note: File Photo
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