Parmesan Crusted Venison
Bottom Round Done Righ. 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.
Servings: 2
Ingredients
- 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
- 2 bottom round steaks, 1 to 1 1/2 inches thick
Instructions
- Generously season the steaks with salt and pepper.
- In a bowl combine the finely grated Parmesan cheese, panko breadcrumbs, granulated garlic powder, rosemary, red pepper flakes and salt.
- 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.
Notes
- 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.
- This recipe will work with elk steaks, antelope steaks and other game meat. Cooking times may vary depending on the thickness of the steak and your preferred doneness.