A great venison recipe from Wild Game Cuisine. Check out the original recipe at https://nevadafoodies.com/parmesan-crusted-venison/
Do you Crave Flavor? Let me introduce you to the Parmesan crusted venison bottom round steak. Just a bit of background, I carved my mule deer bottom round roast into 5 thick individual steaks. I prefer to keep large cuts of game whole for times like these where I want a specific cut for dinner. Keeping meat in its entirety is a game changer and allows you to be more creative when it comes to meal planning.
The meat’s crust is a blend of freshly grated Parmesan cheese, panko, granulated garlic powder, a pinch of salt, dried rosemary and red pepper flakes. Dip each deer steak in unsalted melted butter and generously coat all sides with the cheesy mixture.
Preheat a Traeger grill to 400 degrees. Wood-fire direct on the grill grates for 20 minutes before turning 90 degrees. Continue to cook for 10 minutes or until the internal temperature reaches 125 degrees. Remove and let rest for 10 for a medium-rare slice.
If you don’t have a Traeger grill, you could throw these on a gas grill but be prepared to keep a watchful eye. Another option is to bake them in the oven on a baking sheet removing when the internal temp reaches 125 degrees and letting the meat rest before slicing.
Prep Time: 20 min
Cook Time: 30 min