Delicious Recipes to Share With Anyone, Including Diabetics: Venison Steak and Mixed Berry Crisp

Thank goodness that today we understand diabetes better and know many recipes are suitable for anyone including the diabetics among our family and friends. I remember when I was young and my grandpa was diagnosed with diabetes. Grandma had to cook separately for him, measure his food, etc. Now I am diabetic and I eat right along with my family. I am just cautious of the recipes and foods I use. The recipes in this article are from my collection. Venison Steak with Blueberries is a special treat for those who like game. I am not one of those, however, my diabetic brother-in-law is and he absolutely loves blueberries. May you know someone who would enjoy this special recipe. You can carry the berry theme right on through dessert with this Mixed Berry Crisp, if you so desire.

VENISON STEAK WITH BLUEBERRIES
2 tablespoons butter, melted
4 venison steaks, 1/2-inch thick
1 large lemon, juiced and peel grated
1 cup chicken broth
4 tablespoons butter
1 cup fresh blueberries*
1/4 tsp ground cinnamon
1/8 tsp ground ginger
salt to taste
freshly ground black pepper to taste

Melt the 2 tablespoons of butter in a large skillet. Add the venison steaks and cook until medium rare (or desired doneness) and browned on both sides. Remove to a platter and keep warm.

De-glaze the skillet with the chicken broth, lemon juice, and lemon rind. Cook over high heat until the liquid is reduced to a half cup. Lower the heat to medium and add the 4 tablespoons of butter, whisking in 1 at a time. Add the blueberries, cinnamon, ginger, salt, and pepper to the sauce.

To serve, pour the blueberry sauce over the steaks and serve immediately.

*May use thawed frozen blueberries, if necessary.

DIABETICS MIXED BERRY CRISP
4 1/2 cups “fake” powdered sugar*
1 1/2 tbsp cornstarch
2 cups sliced fresh strawberries
2 cups fresh blueberries
1 1/2 tsp almond extract
3/4 cup old-fashion oats
3 tbsp sliced almonds
2 tsp Splenda Brown Sugar Blend
1 tbsp canola oil
1/3 cup part-skim ricotta cheese
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray; set aside.

Combine 3 tablespoons of the powdered sugar with the cornstarch in a mixing bowl. Add berries and almond extract; toss to coat berries. Place mixture in the prepared baking dish.

Combine oats, almonds, brown sugar, and oil in a bowl; toss to coat. Scatter evenly over the berries.

Bake at 350 degrees for 45 minutes or until the berry juices bubble. Allow to cool for 5 minutes.

In a blender, process the ricotta cheese, vanilla extract, and remaining powdered sugar until very smooth. Top each serving of the crisp with the cheese mixture.

*To make “fake” powdered sugar, combine Splenda granular and cornstarch in a blender and process until it has the look and feel of powdered sugar. Use a ratio of 3/4 cup Splenda granular to 2 tbsp of cornstarch.

Enjoy!