Parmesan-Crusted Venison Bottom Round – Flavorful Wild Game Steak
If you love bold, savory flavors, these Parmesan-crusted venison bottom round steaks are a must-try. Starting with a whole mule deer bottom round roast, I cut it into five thick steaks. Keeping large cuts intact like this allows for even cooking, better portion control, and creative meal planning.
The crust combines freshly grated Parmesan, panko breadcrumbs, garlic powder, a pinch of salt, dried rosemary, and a hint of red pepper flakes. Brush each steak with unsalted melted butter, then press the crust evenly on all sides for maximum flavor and a beautiful golden finish.
Preheat a Traeger grill to 400°F and cook the steaks directly over the wood-fire grates for 20 minutes. Rotate the steaks 90 degrees and cook another 10 minutes, or until the internal temperature reaches 125°F for medium-rare. Let rest 10 minutes before slicing.
No Traeger? No problem. You can bake the steaks on a sheet pan in the oven until they reach 125°F, then let them rest before slicing.
These Parmesan-crusted venison steaks are simple to make yet elegant enough for special occasions. Serve alongside roasted vegetables, mashed potatoes, or a fresh salad for a complete wild game dinner.
Tips for Perfect Venison Steaks
- Always brush the meat with butter or oil before applying the crust for better adhesion.
- Use a meat thermometer to ensure medium-rare perfection.
- Pair with your favorite sides to balance the rich, cheesy flavor.
Love wild game dinners?
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No Traeger? Preheat the oven to 400°F and bake the steaks on a sheet pan until the internal temperature reaches 125°F. Let rest before slicing.
Ingredients
- 1 bottom round venison roast, whole or cut in half
- 3/4 cup Parmesan cheese, finely grated
- 1/4 cup panko breadcrumbs
- 1 tsp granulated garlic powder
- 1 tsp dried or fresh rosemary, finely chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
Instructions
- Generously season the bottom round roast with salt and black pepper.
- In a bowl, combine finely grated Parmesan cheese, panko breadcrumbs, granulated garlic powder, rosemary, red pepper flakes, and a pinch of salt.
- Brush the bottom round with unsalted melted butter, then press the Parmesan mixture onto all sides until evenly coated.
- Preheat a Traeger grill to 400°F. Cook the meat directly over the wood-fire grates for 20 minutes. Rotate 90° and continue cooking for 10 minutes, or until the internal temperature reaches 125°F for medium-rare. Remove from heat and let rest 10 minutes before slicing.
- No Traeger? Preheat the oven to 400°F and bake the roast on a sheet pan until the internal temperature reaches 125°F. Let rest before slicing.
Notes
- This recipe works with venison, elk, antelope, and other game steaks.
- Cooking times may vary depending on steak thickness and your preferred level of doneness.
- For best results, use a meat thermometer to ensure perfect medium-rare.
Doneness Guide for Venison Steaks
Rare: 125°F (remove at 120–122°F)
Medium-Rare: 130–135°F (remove at 125–130°F)
Medium: 140°F (not recommended for lean wild game)
Note: Cooking times may vary based on roast size, thickness, and whether you’re using elk, venison, or antelope. Always rely on internal temperature rather than time alone.
Try my Venison Elk Parmesan Patties or Cheese Crusted Venison Eye-of-Round Recipe for another delicious Parmesan-crusted wild game dish that’s quick, flavorful, and perfect for any meal.
Could you advise what temp to preheat the oven to, and the estimated cook time?
Yummy! I followed the recipe and the meat was tender and well seasoned. A keeper.