Saw this on a hunting show...
Ingredients:
1/3 whole backstrap - trimmed
Crabmeat
Shrimp
Bacon
butter
seasoning
Sauce:
small carton heavy whipping cream
4-5 tablespoons spicy dijon mustard (w/ horseradish works great also)
chopped green onions
Saute' crab and shrimp in butter and a little bit of seasoning. Set aside.
Take trimmed (silverskin removed) backstrap and insert medium kitchen knife in one end until the tip is around one inch from the other end of the backstrap.
Make several turns of the knife to create hole in the middle of the strap. Take the sauteed crab/shrimp mixture and stuff the backstrap until completely full and without blowing out the sides. Lay 3-4 strips of bacon on a plate and roll the strap up and secure with toothpics. Season outside completely.
While preparing the strap, add the heavy whipping cream and dijon mustard to a small saucepot. Cook down on medium to blend. Add chopped green onions and reduce heat till served.
Grill strap over high heat till medium rare. Cook time will vary with strap size (basically when bacon is done). Do not overcook!
Slice in 1/2" portions, top with remainder of sauteed crab/shrimp and serve with cream sauce.
Made this a couple times and it is very good!
Ingredients:
1/3 whole backstrap - trimmed
Crabmeat
Shrimp
Bacon
butter
seasoning
Sauce:
small carton heavy whipping cream
4-5 tablespoons spicy dijon mustard (w/ horseradish works great also)
chopped green onions
Saute' crab and shrimp in butter and a little bit of seasoning. Set aside.
Take trimmed (silverskin removed) backstrap and insert medium kitchen knife in one end until the tip is around one inch from the other end of the backstrap.
Make several turns of the knife to create hole in the middle of the strap. Take the sauteed crab/shrimp mixture and stuff the backstrap until completely full and without blowing out the sides. Lay 3-4 strips of bacon on a plate and roll the strap up and secure with toothpics. Season outside completely.
While preparing the strap, add the heavy whipping cream and dijon mustard to a small saucepot. Cook down on medium to blend. Add chopped green onions and reduce heat till served.
Grill strap over high heat till medium rare. Cook time will vary with strap size (basically when bacon is done). Do not overcook!
Slice in 1/2" portions, top with remainder of sauteed crab/shrimp and serve with cream sauce.
Made this a couple times and it is very good!
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