Smoke An Almond and Parmesan Crusted Bottom Round of Venison

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With New Year’s right around the corner and having some extra time off from work, I decided to come up with a new recipe for smoking venison bottom round. Hope y’all enjoy it!

How to Smoke Venison Bottom Round

What You’ll Need

• 1/2 Cup Parmesan Cheese, Shredded
• 1/2 Cup Whole Almonds
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 4 tbsp unsalted butter, melted
• Aluminum Foil
• ThermoWorks Smoke Thermometer (you’ll think me later)
• Cookie Sheet
• Cooling/Roasting Rack
• Pit Boss Vertical Smoker

Step 1: Thaw the Bottom Round

Slow is best. Thaw the bottom round completely by moving it from the freezer to the fridge.

Step 2: Prep the Smoker

Warm up the smoker settling the temperature ultimately on 275 degress.

Step 3: Smoke the Bottom Round on Low

Place the bottom round directly on the rack. Place your probe in the center of the bottom round and set it to alarm at 110 degrees.

Step 4: Prepare the Parmesan Crust

Combine the almonds, paprika, salt and garlic powder in your food processor.

Process until the consistency looks like the consistency below.

Add the parmesan and light pulse.

Step 5: Prep the Oven

When the bottom round reaches 110 degrees, preheat the oven to 400 degrees. Place a cast iron pan in the oven so it is preheated as well.

Step 6: Add the Crust

Once the bottom round reaches 120 degrees, pull it. Melt 4 TBSP of butter in a shallow dish.

Cover the bottom round in butter and dredge in the parmesan mixture.

Step 7: Form the Crust

Place the bottom round in the cast iron carefully and place in the oven until the crust is browned and it reaches a temp of 125 degrees.

Enjoy!

Slice the bottom round into medallions and enjoy.