Parmesan-crusted Venison Bottom Round Steak
Tender venison bottom round steaks coated in a Parmesan and herb crust, grilled or baked to perfection. Easy, flavorful wild game dinner.
Servings: 2
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.