Serves: 4
Total Calories: 223

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.

Nutritional Facts:

Serves: 4
Total Calories: 223
Calories from Fat: 60

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