Venison Oscar

• 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

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a skillet.
3. Season venison with salt and pepper and sear both sides lightly.
4. Arrange on a baking sheet.
5. Have a bowl of ice water handy.
6. Blanch or steam asparagus tips until tender and shock cool in ice water.
7. Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well.
8. Stir in lump crabmeat, trying to avoid breaking up lumps.
9. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top.
10. Bake in oven until crab is light golden brown.

olive oil, thin, salt, only, mayonnaise, egg yolks, freshly squeezed lemon juice, crab boil seasoning, lump crabmeat

Taken from www.foodnetwork.com/recipes/robert-irvine/venison-oscar-recipe.html (may not work)