Reviewed: Apr. 15, 2012

Awesome! My husband asks for this on a regular basis. I'm not a huge fan of venison and I loved this recipe. Make sure you keep a close eye on the bites as they broil and turn them often. The breading can burn quickly if you're not paying attention.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toast1411

Reviewed: Jan. 16, 2012

exceptionally easy, fast, and yummy - HIGHLY recommend.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dwhanks

Reviewed: Nov. 17, 2011

My favorite venison recipe by far. You have to definitely keep the venison cubes under 1 inch or it will effect your broil time significantly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cch0830

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Nov. 7, 2011

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Justa Vets Wife

Supporting Member (Click to learn more about Supporting Membership)

Living In: Berryville, Arkansas, USA

Reviewed: Nov. 7, 2011

These are so good, my family just loved them. I only added a sprinkle of salt after a few minutes of cooking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tracey

Reviewed: Oct. 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lexuslove

Reviewed: Jul. 25, 2011

This was a hit! I marinated the tenderloin in vinegar, ketchup, worcestershire sauce, chili garlic sauce and lemon zest for about 12 hours. Then I followed the recipe as follows except I just served them as "bites" and skipped on the arugula. They turned out so tender and flavorful. There were a hit and gone in minutes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lucyford

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Mar. 1, 2011

Very good! I had time so I marinated the meat for 24 hours. I added smoked paprika, garlic powder, and oregano to my bread crumbs. Flipped my meat halfway through and they came out great! Not tough at all! I agree with another poster that you can cut the breading in 1/2 since I had to throw most of it away...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ShanSizz28

Reviewed: Jan. 30, 2011

My husband shot a deer on Saturday afternoon and on Sunday evening we enjoyed this recipe with the tenderloins... O M G! This was wonderful, thanks so much for sharing!!! So easy and soooo yummy:)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 7, 2011

excellent...2nd time i've made venison...came out a little like medium-well steak. i soaked the tenderloins first in some milk w/ lemon for about 15 min (supposed to take out the "gaminess"). didn't have breadcrumbs, so i crumbled up half a tube of ritz crackers & sprinkled w/ italian seasoning. instead of arugula, i served the breaded venison over cooked spinach & garnished w/ sauteed onions & peppers. very light but filling meal! hubby loved it.

Was this review helpful? [ YES ]
2 users found this review helpful