Recipe courtesy of Robert Irvine

Venison Oscar

  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 8 servings
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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

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.
  3. Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.
  4. 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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