Please ensure Javascript is enabled for purposes of website accessibility

Parmesan Crusted Venison

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
Serves 4

Ingredients

  • Grated Parmesan  ·  3/4 cup 
  • Panko Bread Crumbs  ·  1/4 cup 
  • Fresh Rosemary, chopped  ·  1 teaspoon 
  • Garlic Powdere  ·  1 teaspoon 
  • Red Pepper Flakes  ·  1/2 teaspoon 
  • Kosher Salt  ·  1/2 teaspoon 
  • Unsalted Butter  ·  4 tablespoons 
  • Venison Bottom Round Steaks  ·  2 pounds 

Instructions

  1. Generously season the steaks with salt and pepper.
  2. In a bowl combine the finely grated Parmesan cheese, panko breadcrumbs, granulated garlic powder, rosemary, red pepper flakes and salt.
  3. Dip each deer steak in unsalted melted butter and generously coat all sides with the cheesy mixture.
  4. 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.

Paired Wines

2022 Moonbright Zinfandel

2022 Moonbright Zinfandel

Fantastic representation of the depth, complexity, and power that can come from Dry Creek Valley.
Highly Recommended
$70

2021 TR Passalacqua Zinfandel

2021 TR Passalacqua Zinfandel

Dark, dense and bold Zinfandel that truly shows the unique terroir of the TR Passalacqua Ranch.
Highly Recommended
$57