If you’re feeling romantic tonight or on Valentine’s Day or, well, basically anytime, it’s tough to beat a great meal with venison and lobster with your bestie.
Venison and lobster? Mmmm, what a great combination. If you don’t like lobster or can’t get it, perhaps you could substitute crab or crayfish. But most specialty shops and some chain grocers carry lobster tails.
This super recipe comes from our good friend Scott Leysath, the Sporting Chef, who is keen on whipping up tasty meals that don’t take a lot of time or hassle. Who has the time to spend hours in the kitchen these days? Give this recipe a try, and check out some of Leysath’s other recipes for venison, big game, waterfowl and more.
- 2 6-ounce venison loin medallions
- kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 8 ounces lobster meat (not cooked)
- 1/4 teaspoon Old Bay Seasoning
- 1 teaspoon freshly squeezed lemon juice
- 1 bundle Asparagus, ends trimmed
- Blender Béarnaise
- 2 tablespoons fresh tarragon leaves, minced
- 2 tablespoons shallots, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 3 egg yolks
- 2/3 stick butter
- salt and freshly ground black pepper
- Season venison liberally with salt and pepper. It can be grilled, broiled or pan-seared, but preferably not past medium-rare. Once done, allow to rest for a few minutes before placing on plates.
- In a medium skillet, melt butter over medium heat. Add lobster meat and sauté until just cooked. Avoid overcooking or lobster will be rubbery. When properly cooked, it is moist and tender.
- To prepare Béarnaise, place tarragon, shallots, white wine vinegar, white wine and egg yolks in a blender and pulse to process. Place butter in a microwave-safe container (like a glass measuring cup) and heat on high for 1 minute. it should be hot and bubbly. Watch while microwaving to make sure that the butter doesn’t get too hot and boil over the container. While the blender motor is running, add a little of the hot butter in a very thin stream. This will “set” the yolks and the sauce won’t turn into scrambled eggs. Continue to process while adding the rest of the hot butter. Season to taste with salt and pepper. As the sauce cools, it will thicken. If you need to add heat to it before serving, transfer the sauce to a small saucepan over low heat and gradually heat it while whisking. If it gets too hot, it will break.
- Steam the asparagus bundle, trimming the ends before cooking. Add butter and sea salt to taste.
- Place one of the venison medallions on each plate, top with béarnaise sauce and warm lobster. Place asparagus spears around venison, as in the photo.
Get More Recipes from Scott Leysath!
In “The Sporting Chef’s Better Venison Cookbook,” you will follow chef, hunter and author Scott Leysath as he lays down the keys to venison deliciousness. In step-by-step fashion, he’ll take you through the basics of field care and storage, cuts and drying, and trimming, slicing and dicing. You’ll also get 100 select recipes that are great! Get your copy today.