the most delicious cranberry sauce you’ve ever had. This delicious sauce is a crowd pleaser on any occasion thanks to its many spices.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 ½ cups Italian dry bread crumbs
- ¼ cup chopped fresh flat-leaf parsley
- ½ cup grated Parmesan cheese
- 1 pound venison tenderloin, cut into 1 inch cubes
- salt and pepper to taste
- 5 cups arugula
- 1 lemon, cut into quarters
Instructions
- 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.
- 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.
- 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
| Calories | 479 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 541 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It’s was good but I had a hard time getting the breading to stick to the meat!
I made this for my husband tonight and we both really enjoyed it. I don’t usually like venison so it was nice to find an easy recipe we could both enjoy. Thank you!
The recipe made twice as much breading as was necessary, but the finished product was good. Even my 3-year-old ate quite a few of the bites!
I only had plain Panko bread crumbs so I added Italian seasoning blend. When the backstrap thawed I discovered it was already in medallions so I used them as is. Broiled on low 3-3.5 minute per side. Rice and salad as sides. There were no leftovers! And much easier than frying.
Good flavor but not as crispy as I prefer.
Best venison recipe I’ve made. Could’ve eaten every scrap! Definitely a keeper.
It was a hit in my house> I would also use this recipe for lamb.
Delicious! Even my picky 3 year old loves them!
Very good. I use venison cube steak and celery leaves instead of parsley other than followed the recipe. Mine was a little dry but I think I cooked it a little to long. It was very good anyway.
This is a solid recipe for handling back straps. Good instructions. I still ran my meat through a tenderizer first though and soaked it in milk first – a trick to get rid of too much game flavor.
Took a page out of shana’s book and marinated the cubes but instead of wor. Sauce I had to use A1, 3-4 minutes each side and rhey turned out AMAZING. Definitely using this recipe again
Loved it! Served it on a platter as a finger food during the Superbowl with 4 or five different sauces. It went fast!
Used this recipe my first time cooking venison. I did 2 pounds for 3 people & did not have any left overs. I put crumb mixture in a gallon storage bag with the meat & shook it. I did it in the bowl for the first pan but my patience ran out so I threw it all in a bag to save time. I feel it mixed the ingredients better & the second batch seemed more flavorful. I didn’t have parsley or arugula & it didn’t matter. Excellent. This one is a keeper.
I have made this twice as it was written except for the arugula. My family loves it! This one is a keeper. Thanks for sharing.
Great recipe!!! I actually soaked my meat in water for a couple of days and then Dale’s for about 30 or 45 minutes before I cooked them. They were great and such an easy and simple recipe. Quick clean up too!! Definitely making these again!
These were excellent! I deep fried them instead of baking.
My fiancé always wants venison and his kids and I are pretty sick of it! I needed some new ways to cook it and came across this recipe!! The kids, my fiancé and I loved it!! They taste great without any dipping sauce but we did try A1 and ketchup and they were both great if you are a dipper!! Definitely will be making this again!!
My husband likes a lot of breadcrumbs, so I actually just laid out the venison on a cookie sheet, and then liberally sprinkled the bread crumb mixture over top. (I used about 1 1/2 times the breadcrumbs and cheese, but about the same amount of oil). It was delicious!
I made these almost exactly to recipe (just added a little extra spices like I usually do) and they were delicious! I was doubtful but they were tender and yummy. I served over pasta which was a little heavy but my boyfriend felt they would be good with a light tomato sauce… almost like a venison parm. But they were easy and so good. This will definitely happen again!
Amazing! So good, wouldn’t change a thing. Tender on the inside, crispy/crunchy on the outside.
This was awesome!! Always looking for a new way to cook venison, this will be added to my permanent, use over & over again recipies. Delicious!!!