Author Notes
I rarely eat meat and venison is usually the exception, so here is my take on steak and eggs using seasonally available ramps. —kat gans
Ingredients
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2
Thick cut Venison Steaks
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2-5 tablespoons
Vegetable Oil
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1/2 (ish) cups
Butter
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4 (ish) tablespoons
Salt
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dash
Pepper
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3-5 sprigs
Thyme
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half bulb
Garlic
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handful
Ramps
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4
Eggs
Directions
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For the Venison Steak:
Marinate in an ample amount of salt, vegetable oil, pepper, and garlic.
Heat pan to a high temperature with vegetable oil and sear steak until medium rare.
Towards the end of cooking add a dollop of butter per steak and a few springs of thyme.
Remove from pan and let the steak continue to cook for another 10ish minutes.
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For the ramps:
Brown butter.
Braise the ramps gently in brown butter with a bit of salt and pepper until tender. Be careful not to over cook.
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For the eggs:
How you cook them is up to you but I would suggest either frying them over easy or basting them.
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