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.