Seasoned Venison Steaks
Rinse zucchini and trim ends. Peel carrot. Rinse asparagus, peel the bottom third and trim the ends. Cut vegetables with a peeler or mandoline into thin strips. Blanch vegetables for 1 minute in lightly salted boiling water. Pour through a sieve and drain well.
Heat a dry frying pan. Add steaks and fry 2 minutes per side. Reduce heat and cook the steaks for 5 minutes, turning once. Remove steaks from the pan and let rest, covered.
Add the butter to the pan drippings. Add the vegetable strips and sauté briefly. Season with salt and pepper. Serve the steaks with the vegetable strips. Garnish to taste with thyme leaves.