Recipe courtesy of Robert Irvine
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

  • 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

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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