Recipe: Antlers and Claws

from Texas Parks & Wildlife

Take a wild game twist on your surf ’n’ turf with this high-class combo: venison and lobster served with a sweet sauce.

Preparation time: 10 minutes. Cook time: 20 minutes. Serves 8-10.

Ingredients:

Antlers and Claws
4 lbs. boneless venison backstrap
2 lbs. lobster tail meat, smoked

Guava Sour Cherry Sauce
1 c. guava paste (or substitute 1 c. dried apricots stewed with ½ c. hot water, pureed in a blender)
1 c. dried sour cherries
2 Tbsp. garlic, minced
2 Tbsp. shallots, minced
1 c. frozen apple juice concentrate, thawed
1 c. water
1 c. brown sugar, packed
1 Tbsp. salt
½ c. raspberry vinegar

Cut backstrap into 4- to 5-inch long portions (or have your butcher do it). Using a fillet knife, pierce the end of the venison, sliding the knife lengthwise until it is visible at the other end of the meat, forming a pocket. Use your fingers to gently open and expand the pocket.

Cut smoked lobster into 1-inch cubes. Stuff lobster into the venison from both ends—when in doubt, overstuff! Refrigerate until it’s time to grill.

Combine all Guava Sour Cherry Sauce ingredients in a heavy saucepan and simmer over medium heat for 20 minutes. Set aside.

Over medium-hot coals, cook the stuffed backstrap for 8-10 minutes, rotating every two minutes. Remove from heat and let rest.

Slice backstrap, pour warm Guava Sour Cherry Sauce on a plate, and then add backstrap slices. Enjoy!