Ingredients:
12 ounces of jumbo lump crab
1 Shiner bock beer (all bock beers work)
4 ounces of tequila
2 shallots, quarter-inch diced
2 cloves garlic, quarter-inch diced
2 chipotle peppers in adobe sauce
¼ cup fresh limejuice (3 limes)
¼ cup heavy cream
2 sticks of butter, room temperature in 1-inch cubes
Salt and pepper to taste

Directions:
Simmer and reduce 12 ounces of bock beer to one-quarter cup in a 4-quart saucepan over medium high heat.  Add shallots, tequila, garlic, chipotle pepper and heavy cream. Simmer until it has reduced in volume by half.  Add limejuice and return to a simmer. Pour mixture into blender while very hot and puree. While pureeing, add the butter cubes, one at a time.  Add salt to taste. Hold in a thermal pitcher.

Putting it together:
Warm the crab in a small saucepan with a little beer. Remove the venison from the warm oil. Using paper towel, pat off the excess oil on the tenderloin. Slice the tender into half-inch pieces. Fan three pieces across each plate. Top with sauce and crab meat. Serves six to eight.

Tools you’ll need:
Blender
Smoker/stove-top smoker
4-quart cooler
5-quart saucepan
Mixing bowls
Chef’s knife
Boning knife
Probe thermometer
Thermal pitcher
Saucepan