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Cowboy Surf N Turf

Backstraps are great, but add some seafood to them and it becomes a 10- star entree. This recipe takes three simple steps.


  • Venison backstraps

  • 1 tbsp. olive oil

  • Onion powder

  • Garlic powder

  • Salt/ pepper

  • Fresh thyme

  • Butter

  • 2 cups heavy whipping cream

  • 1 tbsp. paprika

  • 1 tbsp. parsley

  • 1 tbsp. red chili pepper

  • 1 tbsp. garlic powder

  • 1 tsp. salt

  • 1 tsp. cayenne pepper

  • 1 tsp. chicken bouillon

  • Raw uncooked shrimp

  • 1/2 fresh lemon

  • 4 gloves garlic



  1. Pat venison dry, ensure it is free of moisture.

  2. Heat olive oil in a cast iron skillet over medium heat. Once oil is hot, add steaks and press down. Do not move them, this allows it to get a good sear.

  3. Add butter and thyme to the pan. Season with salt, pepper, onion powder and garlic powder. Let cook for about three minutes. Flip and repeat process.

  4. After seasoning the other side, baste venison with melted butter in the skillet.

  5. Once the second side is cooked, flip to the sides and the tops to get a good sear.

  6. Cut venison in half to check temperature. Remove from skillet and set aside.

Cajun Cream Sauce

  1. Add heavy cream, paprika, parsley, red chili pepper, garlic powder, salt, cayenne pepper and chicken boullion to pan. Then turn pan on to low- medium heat. It is important to add these ingredients all together and off heat because you want them to come to temperature together.

  2. Whisk together ingredients and let simmer until warm.

  3. Remove from heat and set aside.

Simple Shrimp

  1. Melt together butter, garlic and lemon juice.

  2. Add in raw uncooked shrimp and let simmer for about two minutes, flip and remove from heat.

Place by slicing backstraps into madalions, top with two shrimp and cover with Cajun cream sauce. Enjoy!

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