Recipe by 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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extra-virgin olive oil
1 1/2 cups
Italian dry bread crumbs
chopped fresh flat-leaf parsley
grated Parmesan cheese
venison tenderloin, cut into 1 inch cubes
salt and pepper to taste
lemon, cut into quarters
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.
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.
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.
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!
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! :)
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.
My family loved it. Had a little problem with the breading on the bottom sticking to the pan.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Venison Tenderloin Bites
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 204
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