Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

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1 about 3 pounds backstrap

2 6 oz cans drained cdrabmeat

spicy brown mustard

Instructions: Either cut a long, lengthwise pocket inthe sirloin or a deep hole unsing a carving knife.

Stuff the crabmeat deep into this pocket. Work the crabmeat in until the sirloin is plump and full.

Coat the sirloin with mustard, just enough to cover the surface.

Broil at full flame and turn when the mustard is crustred so the underside can also be crusted.

The whole cookingk process will be finished in just a few minutes, with the length of time depending onthe size of the loin, closeness to the flame, and your preference for doneness.

Staging:

Variations:

Background: Recipe by: Dennis Walrod

Copyright 1983

Note: A stuffed raw sirloin can also be rolled and tied into a roast.

Serves: 6

Food Exchanges: