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"The belly rules the mind."--Spanish Proverb

Venison Back Strap Stuffed with Seafood Recipe

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This recipe for Venison Back Strap Stuffed with Seafood is from Eden Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 venisorn back strap trimmed
8-10 large shrimp (raw and cut into large chunks)
2 oz. canned blue crab meat, chopped
4-5 medium sea scallops, chopped
1 lb. bacon
garlic
salt
pepper
1/2 lb. portabella (or shitake) mushrooms, sliced
2 c. white wine
1 tbsp. capers
2 tbps. roux
1 c. beef stock
2 tbsp. butter
Directions:
Directions:
Lay back strap on flat surface and carefully slice lengthwise down the center deep enough to open in half without cutting all the way through. Lay half of the bacon evenly on one side of the meat, cover with chunks of seafood and close the back strap. Wrap tightly with remaining bacon, being careful not to tear it. Season the top of the roast with garlic, salt and pepper. Roast in preheated 300º oven for 45-60 minutes. For best results use a thermometer and cook until internal temperature reaches 145º.

While the meat is resting, prepare the mushroom sauce. Saute the mushrooms in butter until tender, add one cup of wine and reduce liquid to half of its volume. Add capers and broth and thicken with roux. Slice the meat into 1/2" thick portions and ladel over 1 oz. of mushroom sauce and serve.
Personal Notes:
Personal Notes:
Shoot! There is one cup of wine left isn't there? Drink it!

 

 

 

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