Venison Oscar

Name: Venison Oscar
Ingredients: 1/8 cup olive oil; 2 pounds sliced venison top round, cut into 2-ounce portions and pounded thin; Salt and freshly ground black pepper; 16 asparagus spears, tips only; 4 tablespoons mayonnaise; 3 egg yolks; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons crab boil seasoning (recommended: Old Bay); 1/2 pound jumbo lump crabmeat

9 ingredients

10 steps

Ingredients

1/8 cup olive oil
2 pounds sliced venison top round, cut into 2-ounce portions and pounded thin
Salt and freshly ground black pepper
16 asparagus spears, tips only
4 tablespoons mayonnaise
3 egg yolks
2 teaspoons freshly squeezed lemon juice
2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 pound jumbo lump crabmeat

Directions

1

Preheat oven to 350 degrees F.
2

Heat olive oil in a skillet.
3

Season venison with salt and pepper and sear both sides lightly.
4

Arrange on a baking sheet.
5

Have a bowl of ice water handy.
6

Blanch or steam asparagus tips until tender and shock cool in ice water.
7

Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well.
8

Stir in lump crabmeat, trying to avoid breaking up lumps.
9

Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top.
10

Bake in oven until crab is light golden brown.