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
Thick cut Venison Steaks
1/2 (ish) cups
4 (ish) tablespoons
In This Recipe
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:
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.