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Venison Tenderloin Bites

Venison Tenderloin Bites


"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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40 m servings 479 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 45
  1. 60 Ratings

Most helpful positive review

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 lemo...

Most helpful critical review

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 pan...

Most helpful
Most positive
Least positive

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 lemo...

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 t...

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. ...

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...

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 sa...

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 "cru...

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.

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 yum...

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