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.
4 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
160g Italian dry breadcrumbs
4 tablespoons chopped fresh flat-leaf parsley
40g grated Parmesan cheese
450g venison fillet, cut into 2.5cm cubes
salt and pepper to taste
100g rocket leaves
1 lemon, cut into quarters
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Method Prep:30min › Cook:10min › Ready in:40min
Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil.
Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavour of the garlic into the olive oil. Place the breadcrumbs into a mixing bowl and pour the oil mixture overtop. Stir the parsley and Parmesan cheese into the breadcrumb mixture until evenly blended. Press the venison cubes into the breadcrumb mixture to coat and place onto the prepared baking tray. Make sure the venison pieces are not touching.
Grill in the oven until the breadcrumbs are golden and the venison has turned from red to pink in the centre or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
Divide the rocket onto 4 dinner plates and top with the grilled venison. Squeeze a quarter of a lemon over each plate to serve.