Blueberry Backstrap? Why, Yes, I’ll Have Seconds, Please

Blueberry Shitake Venison ... mmm, sweet blueberries and the earthiness of mushrooms.

Blueberry Shitake Venison … mmm, sweet blueberries and the earthiness of mushrooms.

Monday evening in the grocery store I ran across some boxes of clementines, the small oranges hybridized more than 100 years ago, and realized we’re not too far away from spring.

I love fresh vegetables and fruits, and cooking with them is easy. Berries always are a great addition to venison dishes and blueberries are a favorite. One great recipe is this Blueberry Shitake Venison from the good folks at Food for Hunters. Wild game chef Scott Leysath, author of several cookbooks and host of the Dead Meat television show, is a fan of blueberries, too.

I ran across this recipe for Blueberry Backstraps on the Remington Arms site. They have some good recipes for wild game and you may find a couple that you like.

— Alan Clemons, Managing Editor

Blueberry Backstraps
2 tablespoons butter
4 venison loin steaks, cut 1/2-inch thick
Juice and zest of one large fresh lemon (about 2 tablespoons)
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries
Several generous dashes ground cinnamon
Several dashes ground ginger
Salt and freshly ground black pepper to taste

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

Tip: Frozen blueberries may be used.

For more recipes from Remington, visit here and click the “Recipes from …” headers.

 

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