Are you craving surf and turf? If so, be sure to whip up this mouth-watering, wild game recipe for crab stuffed venison elk steaks from Wild Game Cuisine.
I’m all over this combo of fresh Crab tucked into these butterflied Venison Backstrap Steaks. Don’t feel guilty if you have a gluttonous appetite for stuffed and tied game meat like I do. I promise I won’t tell.
I’ve made this heavenly dish with both venison backstrap and small elk steaks and each and every time it turns out 100% amazing. The key to stuffing is a precision cut in the meat without severing the two pieces.
And if you don’t have access to fresh crab… no worries, you should be able to find already picked lump crab at the grocery store. The crab meat is blended with finely diced red bell pepper, parsley, grated lemon peel, garlic powder, salt, celery salt, paprika and mayo. An absolutely delicious combination of flavor.
In a bowl, combine the crab meat, red bell pepper, mayonnaise, lemon juice, lemon zest and spices. Cover the bowl with plastic wrap and refrigerate. Marinate for 1 hour or overnight.
Place the venison or elk steaks on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves. Season with kosher salt and freshly ground black pepper.
Remove the crab meat from the refrigerator. Generously stuff the meat with the crab and secure closed with butcher’s twine.
Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the stuffed meat on the grill and close the lid cooking for 10 minutes. Rotate and continue cooking for 5 minutes. Turn the meat over and cook for an additional 5 minutes basting with melted butter. (Total cooking time 20 minutes).
Are you ready to make this delicious dish? Continue reading the Crab Stuffed Venison Elk Steaks recipe from our friends at Wild Game Cuisine.
The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON
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