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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

Description

Food Network Invites You To Try This Venison Oscar Recipe From Robert Irvine.

Food Network