Venison Steaks Stuffed with Crab

All natural, organic, killed-it-yourself deer steaks, stuffed high with fresh Red Rock Crab meat. Ahhhh... I think the heavens have just opened! Looking to impress someone? This recipe is it. And what's more, you don't even gotta spend fine dining dollars to make it. Seriously. Who doesn't like crab?... (except people allergic to shellfish).

You can use any crab you like. I grew up eating Dungeness and Red Rock crab with my family. They're not as pretty and expensive as snow crab, but I find them meatier and sweeter. If you want cheap, fresh seafood, go to an Asian supermarket, if you can. Avoid paying white people prices. (I'm joking, but it's true.) I bought 2 large Red Rocks for barely 11 bucks at $2.49/lb. You can't beat that anywhere!

For instructions on how to prepare crab, please read this post: How to Boil and Clean Crab

Servings: 4
Prep Time: 30 minutes
Cooking Time: 30 minutes
- 1 1/2 - 2 lbs. venison tenderloin (or enough for 4) 
- olive oil
- Kosher/sea salt and freshly cracked black pepper, to taste
Crab Filling
- meat from 1 Dungeness/Red Rock crab (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese
- 3 green onions, white and light green parts chopped
- 2 tbs. unsalted butter, melted
Cream Sauce
- 2 tbs. unsalted butter
- 1/2 cup onion, diced
- 1 clove of garlic, minced
- 1/2 cup of whiskey
- 1/2 cup of crab broth, strained through a cheesecloth (from boiled crab)
- 1/2 cup of heavy whipping cream
- 1/8 tsp. Old Bay Seasoning
- 1/8 tsp. paprika
- 1/8 tsp. cayenne pepper
- juice of half a lemon

-cooking twine

Our crab. They were HUGE! For instruction on how to cook and clean them, please read our last post on How to Boil and Clean Crab.

Cooking and cleaning the crab takes about 30 minutes.
1. To prepare crab filling, combine crab meat with 1/4 cup of grated Parmesan cheese, 3 chopped green onions and 2 tbs. of melted butter. Set aside.
2. For the sauce, melt 2 tbs. of unsalted butter over medium heat. Add 1/2 cup of diced onion and 1 minced garlic. Add a pinch of salt and cook until translucent and slightly browned. About 5 minutes.

Then, turn off burner. Carefully add 1/2 cup of whiskey to the pan. Turn heat back on to medium-high, and allow the alcohol to evaporate almost completely.
3. Next, lower heat back to medium-low. Add 1/2 cup of crab broth and 1/2 cup of heavy whipping cream. Allow sauce to simmer and reduce by half.
Once reduced, take the sauce off the heat. Blend in a food processor until smooth, or until the onion bits are no more. 

Return sauce to the pan.
4. Mix in 1/8 tsp. each of Old Bay Seasoning, paprika and cayenne.
Simmer on low to keep warm or to thicken further.
Squeeze in half a lemon just before serving.
5. To assemble steaks, butterfly tenderloin. Fill one side with crab filling. Flip the other side over, then secure snugly with cooking wine. 

Psssstttttt!.... To be honest, we used a roast. Nebraska deer is the best. It's tender regardless. 
Brush the outside with olive oil. Sprinkle with salt and pepper, to taste. 
Grill until medium-rare to medium, about 5-7 minutes each side. 
Discard twine. Serve with cream sauce. Delicious!

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