VENISON OSCAR

Venison Oscar image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 9

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

Steps:

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.