With regards to wild game cooking, Venison Backstrap is a highly esteemed choice. However, stuffing a backstrap with crab meat elevates it even further. This surf and turf recipe combines the tender red meat bite of venison with sweet crab meat and spices to make an exceptional dinner. The recipe requires a cast iron pan or a similar heavy pan, a mixing bowl, a sharp knife, a working range and oven, an instant read thermometer, and Butcher Twine.
The ingredients for this dish are as follows:
– 1 to 1 1/2 Lbs. Venison Backstrap
– 8 ounces of crab meat (blue crab claw meat is recommended)
– 1 Tbsp. Lemon Juice
– 1/2 tsp. lemon zest
– 1/2 tsp. Paprika
– 1/2 tsp. garlic powder
– 1/4 tsp. celery salt
– 1/2 tsp pepper
– 1/2 tsp. salt
– 1-2 Tbsp. Mayonnaise
– A healthy dash of Musket Powder Gold Label (optional but highly suggested)
– 1/2 stick unsalted butter

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– Drew

Video length: 4:51
Category: Howto & Style
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Channel: Outdoor Indoor Texan  

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