This game and fish recipe combines the rich flavors of venison backstrap with shrimp, served in a savory wine sauce.
You’ll need:
- 1 whole venison backstrap
- ½-1 cup Italian salad dressing
- 12-18 medium shrimp, cooked and peeled
- 1 teaspoon Old Bay seasoning
- 1 tablespoon melted butter
- 2 teaspoons lemon juice
- 1-2 slices bacon
Cut loin lengthwise to within a quarter inch of the bottom, then marinate in Italian dressing for at least four hours. Cook shrimp in water seasoned with Old Bay seasoning and peel.
Place shrimp end to end inside the loin after removing it from the marinade and patting dry with paper towels. Melt butter and add lemon juice, then drizzle over shrimp. Close meat around the shrimp with cooking twine or toothpicks. Place bacon strips over the top and secure with toothpicks.
Place loin atop a rack in broiler pan and roast at 400 degrees for about 40 minutes or until rare (do not overcook — a meat thermometer is very helpful).
Serve with a wine sauce (recipe below).
Wine Sauce
You’ll need:
- ½ cup butter
- ½ cup finely chopped onion
- ½ cup sliced mushrooms
- 1-2 large garlic cloves, minced
- ½ cup white wine
- ½ teaspoon Worcestershire sauce
Melt butter and sauté onion, mushrooms, and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice loin, remove toothpicks or string, and spoon on wine sauce.
Tried & True Recipes For the Sportsman Like You Chef and bestselling cookbook author Henry Sinkus serves up a collection of some of the wildest, most delicious wild game and fish recipes that any sportsman would enjoy. This collection includes over 250 of his favorite recipes infused with Henry’s own culinary wizardry. Chapters will include, Wild Game, Fresh Water Fish, Salt Water Fish, Spice Rubs, Marinades, Sauces, Side Dishes, Desserts and Chefs Tips.
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