Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Antlers and Claws




Source of Recipe


?


Recipe Introduction


Smoke the lobster a day ahead and prep the backstrap several hours before cooking.


List of Ingredients





4 lbs. boneless backstrap of venison
2 lbs. lobster tail meat, smoked
Guava Sour Cherry Sauce (recipe below)

Cut backstrap into 4”–5” long portions, or get your butcher to do it.

Using a fillet knife, pierce the end, sliding the boning knife lengthwise until it appears at the other end of the backstrap and makes a pocket. Stick your fingers in from both ends and gently open and expand the pocket.

Cut smoked lobster into 1” cubes. Stuff into backstrap from both ends until it’s ready to explode. If in doubt, overstuff! Refrigerate until time to grill.

Over medium-hot coals, cook the stuffed backstrap for 8–10 minutes, rotating every 2 minutes.

Warm Guava Sour Cherry Sauce and pool on the plate.


GUAVA SOUR CHERRY SAUCE

1 cup guava paste (6 oz. tin available in specialty stores)
1 cup dried sour cherries
2 tablespoons garlic, minced
2 tablespoons shallots, minced
1 cup frozen apple juice concentrate, thawed
1 cup water
1 cup brown sugar, packed
1 tablespoon salt, or to taste
½ cup raspberry vinegar

Combine all ingredients in a heavy saucepan and simmer over medium heat for 20 minutes.

NOTE: If you can’t find guava paste, try 1 cup dried apricots stewed with ½ cup hot water and puréed in the blender.





Recipe