You can slice your venison loin into 1- to 1½-inch steaks for this recipe, but I prefer to cook it whole. Not only does this hold the juices better, it also makes for a more flavourful result.
2-3 lb venison back strap, trimmed
Montreal steak spice (or similar seasoning), to taste
3 tbsp olive oil
2 cups fresh blueberries
1/2 cup bourbon (or rye whisky)
Half lemon, juiced
2/3 cup granulated sugar
1/2 cup water
1 tbsp cornstarch
Sprinkle venison all over with spice (don’t use anything that will overpower the meat’s natural flavours).
Heat oil in cast iron frying pan; sear meat all over until rich brown (about 2 minutes per side for rare).
Combine blueberries, bourbon, lemon juice and sugar in a small saucepan; simmer, stirring occasionally (and carefully to avoid crushing the berries) for 10 minutes until well blended and berry juice has cooked into sauce.
In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken sauce. Maintain heat until mixture is well blended and consistent in texture. Once the sauce is thick enough to coat a metal spoon, you’ll know it’s ready to serve.
Slice back strap into thin medallions and top each piece with several heaping tablespoons of blueberry sauce.