Blueberry Backstrap

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.