OK, kids, here it is, Venison Oscar, done this evening, accompanied with a glass of chilled champagne... Ou LALA!! I have to give the credit to Cousin April Donald, editor and ruler of Cooking Wild magazine, in the Fall, 2011 issue. I'd insert a picture, but can't figure out how to do it! Sear the venison sirloin medium rare after sprinkling with salt and pepper, takes about three inches over a smoking cast iron pan. blanch some asparagus. Put about a quarter cup of Dungeness crab meat over the venison, add the asparagus and pour Bernaise sauce ( I used a package mix that I only had to add milk and butter to) over the whole thing. Only took about 15 minutes, and was fantastic!