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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

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.

Nutrition Facts

478.5 calories; 34.5 g protein; 34.4 g carbohydrates; 96.6 mg cholesterol; 541.2 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2009
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. Read More
(35)

Most helpful critical review

Rating: 3 stars
10/23/2010
This was my first time cooking venison and I didn't know what to expect so I avoided buying special ingredients (didn't want to waste the if it wasn't going to taste good). Instead I used panko breadcrumbs and added Italian seasoning; also subbed dried chervil for parsley and didn't serve it with any greens. The recipe didn't say where to add the salt and pepper so I did as I usually do and seasoned the meat prior to breading it. The venison was good despite my overcooking it. It didn't blow me away though. Read More
(3)
66 Ratings
  • 5 star values: 48
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2009
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. Read More
(35)
Rating: 4 stars
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. Read More
(28)
Rating: 5 stars
03/04/2009
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! Read More
(17)
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Rating: 5 stars
11/03/2008
I actually really enjoyed this recipe and so did all of my roommates. (Which is rare!) It was very easy to make and had a nice presentation. The only changes I made the second time around was to try it out with some stir fry instead of arugula and it turned out very well. (Also the boys liked it better because it felt more "filling" than just the greens suggested in the original recipe.) In any case very tasty and very easy. Thanks for sharing!:) Read More
(10)
Rating: 5 stars
11/22/2010
This is my FAVORITE way to prepare tenderloins! Instead of lining my pan with foil I used a well seasoned baking stone to add even more crispiness. We also like it in the winter on rice or sauteed spinach. Read More
(9)
Rating: 4 stars
11/24/2010
My family loved it. Had a little problem with the breading on the bottom sticking to the pan. Read More
(7)
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Rating: 5 stars
03/27/2012
This was pretty good. The meat was very tender. I broiled 5 minutes on the 1st side then 3 on the 2nd - which put all pieces 160 - 165 degrees. My family loved this as is -- I found the "crust" soggy and rather distracting from the good tender texture of the meat. Update -- 03/27/2012 -- Since my husband is on the South Beach Diet (and 30 pounds down in 9 wks!) I decided to try this recipe replacing the bread crumbs with crushed plain pork rinds. Absolutely delicious!! In fact we liked this version way better than the one with the bread crumbs. I did add Italian Seasoning to the rinds. Wouldn't want to eat this way every night because of the extra fat but it is low carb and keeps his weight off! Read More
(5)
Rating: 4 stars
10/19/2010
Excellent! I made a few changes. Used regular bread crumbs 1/4 cup of parmesan cheese. Sides were green salad and rice. I will definitely make this again. The vesion melts in your mouth. Read More
(5)
Rating: 5 stars
10/30/2011
Awesome recipe. My husband shot his deer over the weekend and I cooked up this recipe three days later. Only change.....I did not use fresh parsley just parsley out of the spice rack. I baked rather then broiled...for about 15 minutes at 415 degrees. Extremely tender and amazing flavor. I just served with rice rather then arugula. Read More
(4)
Rating: 3 stars
10/23/2010
This was my first time cooking venison and I didn't know what to expect so I avoided buying special ingredients (didn't want to waste the if it wasn't going to taste good). Instead I used panko breadcrumbs and added Italian seasoning; also subbed dried chervil for parsley and didn't serve it with any greens. The recipe didn't say where to add the salt and pepper so I did as I usually do and seasoned the meat prior to breading it. The venison was good despite my overcooking it. It didn't blow me away though. Read More
(3)