Venison Tenderloin Bites

Venison Tenderloin Bites

40
reneebiscoe 2

"My husband loves venison, and I'm always trying to come up with creative things to do with it. This is by far one of his favorite dishes."

Ingredients

40 m {{adjustedServings}} servings 479 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
  3. Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
  4. Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews

40
  1. 53 Ratings

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This was to die for!! I had more time than I thought I would have so I marinated the tenderloin bites in a mixture of garlic, ketchup, Worcestershire sauce, white vinegar, salt, pepper, and lemo...

FANTASTIC! Prepared exactly as the recipe outlined and it was delicious. We usually section off the loin, tenderize the meat and then bread and fry - this has a very similar flavor without all t...

A wonderful combination of flavors for a cut of meat that can't be messed up. I didn't serve over arugula, but served them as a kind of venison nuggets. Not crunchy, or soggy, just very tender. ...