Venison Oscar
Total:
45 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
45 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.

Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.

Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well. Stir in lump crabmeat, trying to avoid breaking up lumps. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top. Bake in oven until crab is light golden brown.

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