Parmesan-Crusted Venison Medallions
Turn venison or antelope eye of round into tender, golden Parmesan-crusted medallions. Quick, easy, and perfect for a flavorful wild game dinner.
Servings: 4
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.