About this recipe: This is a delicious way to prepare venison. It's also quick and easy to make too. Venison cubes are coated in seasoned breadcrumbs and grilled until crunchy. Serve over fresh rocket leaves.
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. - 26 May 2009 (Review from Allrecipes US | Canada)
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. - 24 Oct 2010 (Review from Allrecipes US | Canada)
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! - 03 Mar 2009 (Review from Allrecipes US | Canada)