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Channel: Outdoor Indoor Texan  

Venison Backstrap is a top level favorite when it comes to wild game cooking. Stuffing a backstrap with crab meat, just makes it all the better. This surf and turf recipe combines that tender red meat bite of venison, with a taste of sweet crab meat and spices, that hits a home run for dinner every time.

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Ingredients:
1 to 1 1/2 Lbs. Venison Backstrap
8 ounces of crab meat (I used blue crab claw meat, but there are plenty 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 tsp pepper
1/2 tsp. salt
1-2 Tbsp. Mayonnaise
Healthy dash of Musket Powder Gold Label (optional but highly suggested)
1/2 stick unsalted butter

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

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Thank y’all so much for watching! If you have any questions, or if there’s anything you’d like to see, feel free to leave a comment below. I’m always up for talking food, trying new things, and helping others discover new recipes.
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-Drew

Video length: 4:51
Category: Howto & Style
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