Venison Tenderloin Bites Recipe - Allrecipes.com
Venison Tenderloin Bites Recipe
  • READY IN 40 mins

Venison Tenderloin Bites

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins

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 More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Oct 22, 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.

 

48 Ratings

Oct 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.

 
Mar 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!

 
Nov 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.

 
Nov 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! :)

 
Nov 24, 2010

My family loved it. Had a little problem with the breading on the bottom sticking to the pan.

 
Mar 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!

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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