Wild Game Recipes: Antlers and Claws

No, deer do not have claws. However, we found a delicious "antler and claws" recipe from Texas Parks and Wildlife that brings together wild game and the sea: venison and lobster.

So, after returning safely from your next hunt (or if you still have some backstrap in your freezer from last season), try one of our favorite wild game recipes for a twist on surf n' turf!

How to Stay Safe When Hunting Deer

The first critical component of any wild game recipe is returning home safely and bringing home the meat of the game you were after!

Hunting safely requires being proactive about safety, from how you carry your firearm or bow to wearing the right amount of blaze orange and being aware of your safe zone of fire.

If you hunt from a tree stand, you also need to know how to set it up safely and get in and out of it without injury.

So, the best way to make sure you come home safely (and successfully) from every hunt is to take a hunter education course. You'll learn about everything we've just mentioned, plus basic shooting, hunting, and field dressing tips. Taking care of the meat after a clean, ethical shot means you have more to enjoy later!

Wild Game Recipes: Antlers and Claws

What goes great with venison? Lobster!

You may not have thought of this combo for your deer meat, but here are the ingredients and steps to create a delicious variation on the traditional surf n' turf.

Prep. Time: 10 minutes
Cook Time: 20 minutes
Servings: 8-10

Ingredients

For the "Antlers and Claws" Part

• 2 lbs. of lobster tail meat (smoked)
• 4 lbs. of boneless venison backstrap

For the Guava Sour Cherry Sauce

• 1 c. dried sour cherries
• 1 c. guava paste (you can substitute 1 c. dried apricots stewed with 1/2 c. hot water and pureed in a blender)
• 2 Tbsp. shallots (minced)
• 2 Tbsp. garlic (minced)
• 1 c. brown sugar (packed)
• 1 c. of frozen apple juice concentrate (thawed)
• 1 c. water
• 1/2 c. raspberry vinegar
• 1 Tbsp. salt

Cut the venison backstrap into 4- to 5-inch long portions. Then, using a fillet knife, pierce the end of the venison and slide the knife lengthwise until you can see it at the other end of the meat. Doing this forms a pocket. Next, use your fingers to open and expand the pocket gently.

Cut the smoked lobster into one-inch cubes. Stuff the lobster pieces into the venison from both ends. If you're not sure how much, overstuff! Then, refrigerate the meat until it's time to grill.

While the meat chills, combine the Guava Sour Cherry Sauce ingredients (above) in a heavy saucepan. Simmer the mixture over medium heat for 20 minutes, then set it aside.

Cook the stuffed backstrap over medium-hot coals for 8-10 minutes, rotating each one every two minutes. Remove the pieces from the heat and let them rest.

Finally, slice the backstrap, pour the warm Guava Sour Cherry Sauce on a plate, and add backstrap slices. Enjoy!

Enjoy More Safe Hunts and Wild Game Recipes with Hunter-Ed

Hunter-Ed wants every hunter to return home safely after every hunt with plenty of meat to enjoy more wild game recipes. We're sure you have plenty of ways you like to prepare venison, and we hope this antlers and claws recipe is one you can add to your favorites!

If you haven't passed a hunter education safety certification, we hope you'll consider it before your next hunt. It's one of the best ways to enjoy more safe hunts and delicious meals made with the wild game you bring home.

Hunter-Ed makes it easy to get certified with our state-approved online courses. With a hunter education card, you can purchase a hunting license in most states and feel more confident in the field. You'll also know how to stay safe and protect others while hunting.

Before your next hunt, find the course for your state and start learning!

Originally published December 18, 2015. Content updated June 3, 2024.