Venison Oscar

Name: Venison Oscar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 16 asparagus spears, tips only; 2 teaspoons crab boil seasoning (recommended: Old Bay); 3 egg yolks; 2 teaspoons freshly squeezed lemon juice; 227 grams lump crabmeat; 4 Tbsps mayonnaise; 30 milliliters olive oil; 8 servings Salt and freshly ground black pepper; 907 grams sliced venison top round, cut into 2-ounce servings and pounded thin

Need a gluten free, dairy free, and whole 30 main course? Venison Oscar could be an amazing recipe to try. One serving contains 277 calories, 33g of protein, and 14g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up asparagus spears, jumbo lump crabmeat, egg yolks, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.

Ingredients you will need

Salt And Pepper

Olive Oil

Venison

Equipment you will use

Baking Sheet

Frying Pan

Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.

Ingredients you will need

Asparagus

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Crab Boil Seasoning