Crunchy grilled venison

    40 min

    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.

    55 people made this

    Serves: 4 

    • 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

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil.
    2. 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.
    3. 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.
    4. Divide the rocket onto 4 dinner plates and top with the grilled venison. Squeeze a quarter of a lemon over each plate to serve.

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    Reviews & ratings
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    Reviews in English (49)


    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)