Venison Oscar
By Dixie Dave Minar
4 7-8 ounce venison steaks
1 pound of crab meat
1 pound of fresh asparagus
flour to dredge
1-1/2 pounds of butter
4 egg yolks
juice of one lemon
salt
Tabasco sauce
In small amount of water, poach the asparagus, just done but crunchy to the bite. Cool and put aside.
In a stainless bowl, put egg yolks and some lemon juice with 2 tablespoons of water and 2-3 dashes of Tabasco sauce. Melt the butter and while still very warm, get ready to make hollandaise. Have a pan with boiling water on the stove. With a wire whisk, whip the yolk to a froth over the boiling water for about 2 minutes. Remove and whip the butter slowly. Adjust salt and Tabasco. Put aside.
Warm the crab in a hot pan. Brown steaks (after dredging them through the flour) and cook until medium rare. Place steaks on plates.
Arrange 1/4 of the warm asparagus on top of each steak. Top that with warm crab, then spoon hollandaise over the top of everything. Serve with wild rice. A meal fit for royalty, or your family.
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