- 4 lbs. boneless backstrap of venison
- 2 lbs. lobster tail meat, smoked
Cut backstrap into 4" - 5" long portions, or get your butcher to do it.
Using a fillet knife, pierce the end, sliding the boning knife lengthwise until it appears at the other end of the backstrap and makes a pocket. Stick your fingers in from both ends and gently open and expand the pocket.
Cut smoked lobster into 1" cubes. Stuff into backstrap from both ends until it's ready to explode. If in doubt, overstuff! Refrigerate until time to grill.
Over medium-hot coals, cook the stuffed backstrap for 8 -- 10 minutes, rotating every 2 minutes.
Warm Guava Sour Cherry Sauce and pool on the plate.
Slice the backstrap and fan over sauce.
The sauce is great with pork, duck, or any game dish.
- 1 cup guava paste (6 oz. tin available in specialty stores)
- 1 cup dried sour cherries
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 1 cup frozen apple juice concentrate, thawed
- 1 cup water
- 1 cup brown sugar, packed
- 1 tablespoon salt, or to taste
- ½ cup raspberry vinegar
Combine all ingredients in a heavy saucepan and simmer over medium heat for 20 minutes.
NOTE: If you can't find guava paste, try 1 cup dried apricots stewed with ½ cup hot water and puréed in the blender.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith