Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
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Dinner: Impossible
Venison Oscar
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- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 319
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 32 g
- Cholesterol
- 163 mg
- Sodium
- 446 mg
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 319
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 32 g
- Cholesterol
- 163 mg
- Sodium
- 446 mg
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.
