Seafood Stuffed Backstrap

[Derrik]

Saw this on a hunting show...

Ingredients:

1/3 whole backstrap - trimmed
Crabmeat
Shrimp
Bacon
butter
seasoning

Sauce:
small carton heavy whipping cream
4-5 tablespoons spicy dijon mustard (w/ horseradish works great also)
chopped green onions

Saute' crab and shrimp in butter and a little bit of seasoning. Set aside.
Take trimmed (silverskin removed) backstrap and insert medium kitchen knife in one end until the tip is around one inch from the other end of the backstrap.

Make several turns of the knife to create hole in the middle of the strap. Take the sauteed crab/shrimp mixture and stuff the backstrap until completely full and without blowing out the sides. Lay 3-4 strips of bacon on a plate and roll the strap up and secure with toothpics. Season outside completely.

While preparing the strap, add the heavy whipping cream and dijon mustard to a small saucepot. Cook down on medium to blend. Add chopped green onions and reduce heat till served.

Grill strap over high heat till medium rare. Cook time will vary with strap size (basically when bacon is done). Do not overcook!

Slice in 1/2" portions, top with remainder of sauteed crab/shrimp and serve with cream sauce.

Made this a couple times and it is very good!

[AndyWayOutWest]

sounds good. I'd like to try it.

[Derrik]

Some pictures from a friend's cell phone:

[Double E]

Sounds unbelievably good! Thanks for sharing. Love the avatar!

[skeeter]

this recipe will definately get my full attention soon!

[MountainMan]

this recipe will definately get my full attention soon!

x2!!

[Sr_Egor]

Thanks Derrik, I'll be making that next weekend for our annual Rogers Dove Round-up

[Bill]

Just checking the recipe on TBH, and heading off to the kitchen (102 outside) to get it ready to go on the grill with a pork loin as a side dish for friends who've never tried venison.

[skeeter]

Just checking the recipe on TBH, and heading off to the kitchen (102 outside) to get it ready to go on the grill with a pork loin as a side dish for friends who've never tried venison.

OK, Bill. Time for an update!

[Chew]

Could ya'll explain how to make the hole in the backstrap again? I'm a little slow.

[skeeter]

Chew, check out the first few pix from this recipe. It'll show you how to slice it.

http://discussions.texasbowhunter.com/forums/showthread.php?t=432

[Chew]

Ok. I thought he was "coring" the middle out. Thanks.

[Bill]

AWESOME! I'm sitting at the patio table with the 'aftermath' of last night's get together still needing to be addressed, but I needed my coffee and a TBH update, 1st. Priorities in life!

I followed the recipe. I thawed the backstrap in 1/2 milk, 1/2 water for a couple hours. I have a Buck filleting knife which made a neat pocket inside. When I browned up the crabmeat and shrimp in butter, I put in a tablespoon of ground garlic first- I live 20 miles north of the garlic capital of the US (Gilroy) so we use it a lot.

After 'stuffing' the backstrap, I wrapped an X of bacon over the 'open' end to keep the stuffing inside, and after pinning the thick bacon strips on with toothpicks, I brought home a piece of string from the butcher that they use for rolled roasts, etc. That kept it all together as I cooked it on the grill. The advise on take it off when the bacon is cooked is right-on, since there's no way to check the meat without making a mess. I like well-done beef, and the venison was pink to a little red on the inside, and it tasted incredible.

[Bill]

It just wouldn't be TBH without pictures, would it?

My daughter asked, "Dad, why are you taking pictures of what you're cooking?".

Filet knive for those with questions


Crabmeat, shrimp and garlic in butter


Stuffed, pre-wrapping


Pinned and wrapped with butcher's cord.


Ready to eat!


And once again, the google map of where I shot it. Simply amazing the imagry is this detailed.

[skeeter]

Looks good! How'd it taste? Gotta make this one of these days.