Here’s How to Prepare Surf and Turf The Michigander Way

Usually, when someone talks about surf and turf it has to do with a steak and a lobster, but that's not how we roll here in Michigan.

Get our free mobile app

Surf n Turf

Typically when most people think of a surf and turf meal, it consists of some sort of red meat and something from the ocean. Usually steak and shrimp or steak and lobster or steak and crablegs. All three are great but many Michiganders like to roll another way.

Michigander Surf and Turf

In Michigan, we have our own options for red meat and fish to choose from for a Michigander surf and turf. My friend and I chose walleye that was caught in Michigan and venison that was harvested in the Mitten state.

How to Make the Walley

Well first, you need to go and catch a decent walley or two depending on how many people you are planning to feed. In this case it was just my buddy and I so 26 inch walley will do.

I didn't get too fancy with my batter and used a fisherman's favorite of Drakes Crispy Frymix. The walleye had been soaking in water and while still wet, i put some filets in the a platic bag that had the Drakes mix inside. Shook the bag until the filets were covered and did this until all the pieces of fish were ready for the deep fryer.

I had the grease in the deep fryer preheating while I chopped up and battered the fish. It is always better to have the grease good and hot before frying to the fish so the fish doesn't hold much oil. Once the filets are golden brown they are ready to be removed from the grease to cool and then eat.

How to Make the Venison

First you will need some fresh venison. My buddy Adam bagged a beast and brought some nice pieces of backstraps for our surf and turf meal.

It is important to cut off the talor (deer fat) from the meat. Beef fat helps the flavor of steaks and roasts but the talor on the deer do not enhance the flavor of venison. Remember venison cooks faster than beef so you don't need to cook it as long.

The grill was heated to 400 degress. The venison was seasoned with garlic powder, black pepper and minced onions. The venison actually cooked up faster than frying the walleye.

You can always season to taste but make sure and turn the venison a couple times while on the grill and cook it fast and it should turn out perfect.

You can add other vegetables and fixings but since it was just the two of us, we just split both up on paper plates and went to town. I like to dip my walleye in ketchup but the venison was just eaten right off the fork. That's some good stuff right there and you cannot get more Michigan than a Michigander surf and turf.