Combine the blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel, and ginger. Stir to blend and set aside. Melt butter in a large, heavy skillet and sauté Elk Medallions quickly until browned on both sides - do not cook past medium - rare. Transfer Elk to a platter and keep warm. Add the blueberry mixture to the skillet and cook until the mixture thickens, scraping up any brown bits. (about 2 minutes). Spoon the blueberry mixture over the meat and serve.