Timber 2 Table - Surf-and-Turf Creamy Crawfish Over Grilled Venison Backstrap

Top your medallions with a rich Cajun sauce loaded with crawfish tails

Surf-and-Turf Creamy Crawfish Over Grilled Venison Backstrap

20 Min

Prep Time

20 Min

Cook Time





Think grilled venison backstrap can't get any better? I'll admit, a simple medallion of backstrap seasoned with salt and pepper and seared for a few minutes on a hot grill is one of the greatest meals on the planet. But what if you could have that same backstrap smothered in a Cajun cream sauce chock-full of plump crawfish tails?

Top grilled backstrap with creamy crawfish sauce for a fresh take on surf and turf.

Sound good? Then keep reading.



2 to 3 pounds venison backstrap, cut into 1-inch-thick medallions

Kosher salt

Freshly cracked black pepper

Crawfish topping:

12 ounces peeled, cooked crawfish tails

1 tablespoon Cajun seasoning

1 tablespoon unsalted butter

1/3 cup chopped green onions

1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 cup heavy cream

1/2 cup grated parmesan cheese

Cooking Instructions

Season the backstrap well on both sides with salt and freshly cracked black pepper. Preheat your grill before adding the backstrap. Grill for 2 to 4 minutes per side, depending on desired doneness. Move the cooked backstrap to a warm platter and cover with foil to rest.

Season the backstrap well with salt and pepper before grilling.

In a skillet over medium-high heat, melt the butter. Add the chopped green onion and sauté for 2 to 3 minutes. Add the crawfish tails and continue cooking until the tails are warmed through, another 2 to 3 minutes.

Sauté the green onions and crawfish tails.