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
What You'll Need
Thick cut Venison Steaks
1/2 (ish) cups
4 (ish) tablespoons
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.