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Blueberry Backstrap 

2 tablespoons plus 1/4 cup butter, divided       
4 venison loin steaks, cut 1/2 inch thick   
Juice and zest of 1 large lemon       
1 cup chicken broth
1 cup fresh blueberries
Several dashes ground cinnamon
Several dashes ground ginger
Salt and freshly ground pepper to taste

Melt 2 tablespoons butter in a large skillet, and cook steaks until brown on both sides and cooked medium-rare.  Remove to platter and keep warm.  Pour lemon juice, zest, and chicken broth into skillet and bring to a boil.  Cook until mixture is reduced to about 1/2 cup.  Lower heat to medium, and whisk in remaining 1/4 cup butter, 1 tablespoon at a time.  Stir in blueberries, cinnamon, ginger, salt and pepper.  Serve sauce over steaks.  Makes 4 servings.

Contributed by Wild Fare & Wise Words (South Carolina)




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