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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
- 2 Thick cut Venison Steaks
- 2-5 tablespoons Vegetable Oil
- 1/2 (ish) cups Butter
- 4 (ish) tablespoons Salt
- Dash Pepper
- 3-5 Sprigs Thyme
- Half Bulb Garlic
- Handful Ramps
- 4 Eggs
- 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.
- 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.
- For the eggs: How you cook them is up to you but I would suggest either frying them over easy or basting them.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner