Crab Stuffed Venison Elk Steaks
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.
Servings: 4
Equipment
- butcher's twine
Ingredients
- 6 venison backstrap steaks, about 3/4" inch thick
- 1/2 lb lump crab, drained
- 1/4 red bell pepper, finely chopped
- 2 tbsp mayo
- 1/4 tsp lemon juice
- 1/4 tsp lemon zest
- 1/4 tsp celery salt
- 1/4 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter, melted
Instructions
- 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).
- Remove and set on a cutting board letting the meat rest for 5 minutes. Slice and serve.