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Venison and Lobster Roll with Old Bay Sauce

Difficulty Beginner
Time
Prep Time: 10 10 mins Cook Time: 30 30 mins Rest Time: 9 9 mins Total Time: 49 mins
Servings 4
Estimated Cost 10
Description

This was my version of a poor man's surf and turf - combining the Midwest favorite Louis Kemp Imitation Lobster 'Delights' with a beautiful whitetail backstrap and drizzling it with a buttery, garlicky sauce on a crusty French roll. The star isn't the 'lobster', it's the whitetail. But the imitation lobster rounds out the roll by giving additional texture and seafood flavor. If you have real lobster around, go for it, but I won't hate on you for using imitation lobster. 

This is an excellent way to make a small backstrap go a long way. With 3-4 slices of venison on each roll, you can feed a family of four with a 1-pound backstrap. Give this a try if you want to make your venison supply stretch a little farther or are craving a little surf with your turf.  

Ingredients
    The Surf
  • 8 ounces imitation lobster
  • 1 tablespoon butter
  • 1 pinch Old Bay seasoning
    • The Turf
  • 1 venison backstrap (tenderloin would also work well)
  • 2 tablespoons avocado oil (or any high-heat oil)
  • 1 pinch salt and pepper
    • Old Bay Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup cream
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
    • Bread and Other Toppings
  • 1 loaf French bread (cut into 4 inch sections)
  • 1 tablespoon chives, diced
Instructions
    The Meats
  1. Cook Imitation Lobster
    1. Melt 1 tablespoon butter in a cast iron skillet over medium-high heat. 
    2. Add imitation lobster and 1 teaspoon of Old Bay seasoning to skillet. 
    3. Cook 3-5 minutes until thoroughly heated. 
    4. Move the imitation lobster to a bowl and set it to the side. 
  2. Cook Venison
    1. Pre-heat the oven to 400° 
    2. Season venison with salt and pepper on all sides. 
    3. In the same cast iron skillet, add 2 tablespoons of avocado oil and heat over medium-high heat. 
    4. Sear the venison on all sides, roughly 30 seconds per side. 
    5. Place skillet in the oven. 
    6. Remove when the loin reaches an internal temp of 115°. This should take 10-15 minutes. 
    7. Set the loin on a cutting board and rest 10-15 minutes. This is necessary! 

    Toast the Brea

    1. Split the french bread and butter both sides. 
    2. Toast buttered side of the bread in the cast iron pan 
    3. Finishing
  3. Old Bay Sauce
    1. Melt 3 tablespoons of butter in the cast iron skillet over medium heat.
    2. Add 2 minced garlic cloves and mix for 1 minute.
    3. Add 1/4 cup heavy cream, 2 tsp old bay seasoning, lemon juice, and parsley.
    4. Whisk until thickened.
  4. Assembly
    1. Put a spoonful of sauce on the French roll.
    2. Place roughly 2 ounces of lobster on the roll.
    3. Slice venison into 1/4" slices and top lobster with 3-4 slices of venison. 
    4. Add another spoonful of sauce on top of the venison. 
    5. Garnish with chives and enjoy! 
Keywords: lobster roll, venison, backstrap, crab
Read it online: https://bow-and-marrow.com/recipe/venison-lobster-roll/
Jarrod Robran