Parmesan-Crusted Venison Eye-of-Round Medallions
Hands down, one of the best meals to celebrate venison eye of round. Simple, quick to cook, and always a crowd-pleaser.
Preparing the Venison
I started by slicing both venison eye-of-round pieces into 2-inch medallions and tenderizing each piece with a meat mallet. A light seasoning of kosher salt was all the meat needed to enhance its natural flavor.
Making the Parmesan Crust
In a small bowl, I combined breadcrumbs (or panko), grated Parmesan cheese, granulated garlic powder, dried basil, a pinch of salt, and 4 tablespoons of melted unsalted butter. This mixture creates a flavorful, golden crust that perfectly complements the lean venison.
Cooking the Medallions
Preheat your oven to 425°F. Place a cast iron skillet over medium heat on the stove and add a tablespoon of olive oil and a pat of unsalted butter. Once the skillet is hot, sear each medallion for about 1 minute per side until nicely browned. Then, top each piece with the Parmesan mixture and transfer the skillet to the oven for just a few minutes—long enough to melt the crust without overcooking the meat.
Serving Suggestions
I served these Parmesan-Crusted Venison Medallions with a homemade Caesar salad for a fresh, crisp contrast. This simple, elegant meal is just another reason why I prefer dining at home—fresh, seasonal, and completely customizable.
Celebrate the harvest and turn every cut of venison into a memorable, fork-tender meal.
Using Antelope in This Recipe
This Parmesan-crusted medallion recipe isn’t just for venison—it works beautifully with other wild game, like antelope. Antelope backstrap or top round can be sliced, tenderized, and cooked the same way, producing tender, flavorful medallions with a golden, cheesy crust. It’s a versatile method that lets you enjoy the same delicious results no matter which lean, wild game meat you have on hand.
Preheat oven to 425°F. Slice the venison eye-of-rounds into 2-inch medallions and lightly tenderize with a meat mallet. Season with salt.
In a bowl, combine breadcrumbs, Parmesan, garlic powder, basil, salt, and melted butter.
Heat a cast iron skillet with olive oil and butter over medium heat. Sear medallions 1 min per side until browned.
Top each medallion with the Parmesan mixture and bake a few minutes in the oven until crust melts and lightly browns.
Serve immediately with fresh sides like a Caesar salad or roasted vegetables.
Other Venison Recipes to Try
Venison is incredibly versatile and can be used in a variety of delicious ways beyond medallions or venison schnitzel. From hearty roasts and tender backstrap steaks to flavorful ground venison dishes like meatballs, burgers, or Salisbury steak, there’s a recipe for every occasion. Slow-cooked stews, chili, and venison stroganoff highlight the rich, lean flavor of the meat, while quick pan-seared or grilled cuts let the natural taste shine. With a few simple techniques, venison can be transformed into comforting weeknight dinners, elegant holiday meals, or wild game feasts that impress every time.
Ingredients
- 1-2 venison or antelope eye-of-round sections
- kosher salt
- 1/2 cup breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1/2 tsp granulated garlic powder
- 1/2 tsp dried basil
- 1 tbsp melted unsalted butter
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- Preheat oven to 425°F.
- Slice the venison eye-of-rounds into 2-inch medallions and lightly tenderize with a meat mallet. Season with salt.
- In a bowl, combine breadcrumbs, Parmesan, garlic powder, basil, salt, and melted butter.
- Heat a cast iron skillet with olive oil and butter over medium heat.
- Sear medallions 1 min per side until browned.
- Top each medallion with the Parmesan mixture and bake a few minutes in the oven until crust melts and lightly browns.
- Serve immediately with fresh sides like a Caesar salad or roasted vegetables.
Notes
- Don’t overcook: Wild game is lean, so cook medallions just until the crust is golden and the meat reaches medium-rare to medium. Overcooking dries it out.
- Pound evenly: Make sure all medallions are the same thickness (about ¼ inch) for even cooking.
- Use a hot skillet: Sear in a hot cast iron or heavy skillet to get a crisp, golden crust without steaming the meat.
- Let it rest: Rest medallions for a few minutes after baking to let juices redistribute, keeping the meat tender.
- Mix flavors into breadcrumbs: Add Parmesan, garlic, herbs, or spices directly to the breadcrumbs for a flavorful crust every time.
- Serve with bright flavors: A squeeze of lemon, fresh herbs, or a crisp salad balances the richness of the Parmesan crust.
- Try other wild game: Elk or antelope.
More Weekly Wild Game Inspiration
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Discover More Wild Game Recipes in My Cookbook
If you’re passionate about cooking wild game, my Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, expert tips, and flavorful ideas for elk, venison, antelope, and more. From weeknight dinners to impressive dishes for special occasions, this cookbook helps you make the most of every cut of meat while creating meals your family and friends will love. Whether you’re a seasoned hunter or just starting to explore wild game cooking, it’s your go-to guide for inspiration in the kitchen.