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.

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VENISON SWISS STEAK IN SLOW COOKER

2 lb venison round steak

1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

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VENISON SWISS STEAK

2 lb venison round steak

1/4 cup white whole-wheat flour (or almond flour)
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

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SWISS VENISON ROUND STEAK

For those diabetics who enjoy game meats, give this recipe a try occasionally.

2 venison round steaks, approx 1 1/2 lbs

1/4 cup almond flour
1 1/2 tsp salt
1/8 tsp pepper
1/4 cup salt-free butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup fat-free sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. 

Serves 5.

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