- Serves 8-10
- 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.
Any game or exotic backstrap would do … elk, caribou, fallow, antelope, even beef tenderloin would be great.
- Grill or Broiler
- Boning Knife
- Chef's Knife or Scissors for Lobster Shell
Smoke the lobster a day ahead and prep the backstrap several hours before cooking.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith