VENISON STEAK WITH BLUEBERRIES

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 venison 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.

file photo