Venison Steak and Eggs with Brown Butter Ramps

By kat gans
April 25, 2016
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Venison Steak and Eggs with Brown Butter Ramps

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

Serves: 2

  • 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
  1. 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.
  2. 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.
  3. 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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