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Outdoor Indoor Texan
Venison Backstrap is a top level favorite when it comes to Wild game cookery. Filling the backstrap with crab meat is a way to make it better. This surf and turf recipe is a perfect combination of that soft red meat bite of venison along with the taste of crab’s sweet meat and spices, that hits a perfect balance for dinner each time.
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Ingredients:
1 to 1 1/2 Lbs. Venison Backstrap
8 ounces of crabmeat (I employed blue crab claw meat but there are a lot of options)
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 teaspoon of pepper
1/2 tsp. salt
1-2 Tbsp. Mayonnaise
Healthy dash of Musket Powder Gold Label (optional however highly recommended)
1/2 stick butter that is un salted
Supplies:
Cast iron pan, or similar heavy pan
Mixing bowl
Sharp knife
Working range and oven
Instant read thermometer (Amazon Link: https://amzn.to/3rzCKdb )
Butcher Twine
The wonderful folks at Musket Powder Seasoning have offered me a discount code I am able to pass it on to my followers!
If you’re fond of barbecue rubs, wild game seasonings and other barbecue ingredients with exceptional taste and versatility try Musket Powder the chance to see it, buy a bottle or two.
Apply Discount Code: TEXAN10 and receive 10 percent off of your order!
https://www.musketpowder.com/
Thanks for watching! If you have questions, or if there’s anything you’d like to know about, feel free to leave comments in the comments section below. I’m always up for talking foods, trying out new dishes and helping other people find innovative recipes.
If you love the content you’ve seen, make sure to Like & Join the channel. I post new content weekly and would like to welcome you join me on the journey.
-Drew
Video length:
4:51
Category:
Howto & Style
36 comments
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