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Antlers and Claws




Source of Recipe


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Recipe Introduction


Smoke the lobster a day ahead and prep the backstrap several hours before cooking.


List of Ingredients





4 lbs. boneless backstrap of venison
2 lbs. lobster tail meat, smoked
Guava Sour Cherry Sauce (recipe below)

Cut backstrap into 4��5� long portions, or get your butcher to do it.

Using a fillet knife, pierce the end, sliding the boning knife lengthwise until it appears at the other end of the backstrap and makes a pocket. Stick your fingers in from both ends and gently open and expand the pocket.

Cut smoked lobster into 1� cubes. Stuff into backstrap from both ends until it�s ready to explode. If in doubt, overstuff! Refrigerate until time to grill.

Over medium-hot coals, cook the stuffed backstrap for 8�10 minutes, rotating every 2 minutes.

Warm Guava Sour Cherry Sauce and pool on the plate.


GUAVA SOUR CHERRY SAUCE

1 cup guava paste (6 oz. tin available in specialty stores)
1 cup dried sour cherries
2 tablespoons garlic, minced
2 tablespoons shallots, minced
1 cup frozen apple juice concentrate, thawed
1 cup water
1 cup brown sugar, packed
1 tablespoon salt, or to taste
� cup raspberry vinegar

Combine all ingredients in a heavy saucepan and simmer over medium heat for 20 minutes.

NOTE: If you can�t find guava paste, try 1 cup dried apricots stewed with � cup hot water and pur�ed in the blender.





Recipe