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

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Instructions

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.