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Venison Tenderloin Bites

Venison Tenderloin Bites

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
reneebiscoe

reneebiscoe

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Shana
30

Shana

5/26/2009

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 lemon. The tenderloins just melted in my mouth and my boyfriend and sister (who rarely eats meat) loved it and asked me to make it again the next night.

bbshop
24

bbshop

10/26/2010

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 the hassle of frying - keeper, keeper, keeper! One thing to add, my oven has a LO and a HI broil setting, I prepared these on the LO setting and they came out perfect - 3 minutes per side.

INSPIRINGOTHERS
14

INSPIRINGOTHERS

3/4/2009

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. Very nice!

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