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.
Copyright 2007, Robert Irvine, All Rights Reserved