Think grilled venison backstrap can’t get any better? I’ll admit, a simple medallion of backstrap seasoned with salt and pepper and seared for a few minutes on a hot grill is one of the greatest meals on the planet. But what if you could have that same backstrap smothered in a Cajun cream sauce chock-full of plump crawfish tails?
Sound good? Then keep reading.
2 to 3 pounds venison backstrap, cut into 1-inch-thick medallions
Freshly cracked black pepper
12 ounces peeled, cooked crawfish tails
1 tablespoon Cajun seasoning
1 tablespoon unsalted butter
1/3 cup chopped green onions
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup heavy cream
1/2 cup grated parmesan cheese
Season the backstrap well on both sides with salt and freshly cracked black pepper. Preheat your grill before adding the backstrap. Grill for 2 to 4 minutes per side, depending on desired doneness. Move the cooked backstrap to a warm platter and cover with foil to rest.
While the steaks grill, start the sauce. Season the peeled, cooked crawfish tail meat well with the Cajun seasoning.
In a skillet over medium-high heat, melt the butter. Add the chopped green onion and sauté for 2 to 3 minutes. Add the crawfish tails and continue cooking until the tails are warmed through, another 2 to 3 minutes.
Reduce the heat to just above low. Add the Worcestershire, hot sauce (we use Crystal), and heavy cream. Stir until the mixture comes to a boil. Turn off the heat and add the parmesan cheese. Stir well to melt. Spoon the sauce over the rested backstrap medallions immediately and serve.
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