Surf-and-Turf Creamy Crawfish Over Grilled Venison Backstrap

Top your medallions with a rich Cajun sauce loaded with crawfish tails

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-6
serves
11
ingredients
Medium
difficulty

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?

Top grilled backstrap with creamy crawfish sauce for a fresh take on surf and turf.

Sound good? Then keep reading.

Ingredients

Backstrap:

2 to 3 pounds venison backstrap, cut into 1-inch-thick medallions

Kosher salt

Freshly cracked black pepper

 

Crawfish topping:

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

 

Cooking Instructions

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.

Season the backstrap well with salt and pepper before grilling.

While the steaks grill, start the sauce. Season the peeled, cooked crawfish tail meat well with the Cajun seasoning.

Sprinkle the crawfish tails with 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.

Sauté the green onions and crawfish tails.

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.

When the sauce begins to bubble, remove from heat and add the cheese.

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