Venison Oscar (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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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