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.
Provided by reneebiscoe
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 34.4 g, Cholesterol 96.6 mg, Fat 22.6 g, Fiber 3.7 g, Protein 34.5 g, SaturatedFat 5.7 g, Sodium 541.2 mg, Sugar 3.2 g
VENISON TENDERLOIN
Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!
Provided by Sweetiebarbara
Categories Deer
Time 40m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 9
Steps:
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
Nutrition Facts : Calories 353, Fat 15.9, SaturatedFat 8.3, Cholesterol 57.8, Sodium 112.8, Carbohydrate 18.1, Fiber 2.6, Sugar 5.5, Protein 36
BACON WRAPPED VENISON BITES
Savory, marinated bites of venison meat wrapped in hickory smoked bacon, broiled to perfection, and based with bbq sauce. These meaty bites are a great party appetizer for anyone with a big appetite.
Provided by Buy This Cook That
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- In a bowl large enough to hold the venision, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the crushed garlic, mustard, and black pepper. Set aside.
- Rinse the venison backstrap and pat dry. Cut evenly into 1 inch sized pieces.
- Place the venison chunks into the prepared marinade. Toss with your hands to coat all pieces. Cover and refrigerate for 1 - 2 hours.
- Preheat oven to 450 degrees. If your oven runs "cool", adjust to 475.
- Drain the marinade from the venison completely. Pat with paper towels to remove excess marinade.
- Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick.
- Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet.
- Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
- Stir together the barbecue sauce and water to a thin consistency. Using a brush, baste the bacon wrapped venison. Broil and baste the bites, turning FREQUENTLY, until the bacon is browned.
Nutrition Facts : ServingSize 1 piece, Calories 65 kcal, Carbohydrate 2 g, Protein 6 g, Fat 2 g, Cholesterol 24 mg, Sodium 211 mg, Sugar 1 g
AIR FRYER STEAK BITES WITH VENISON TENDERLOIN
Air fryer steak tips are a sweet and spicy bite size pieces of marinated venison tenderloin cooked in the air fryer. They make an excellent appetizer for parties or a meal for the whole family.
Provided by Shelby Law Ruttan
Categories Wild Game Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Add all of the ingredients to a small mixing bowl and whisk well to combine. Pour over venison steak bites and stir to coat. Allow venison to marinate up to 1 hour.
- Strain the marinade from the meat and place in the air fryer basket in a single layer. Discard marinade. Cook at 400 for 10 minutes, or until venison steak bites are cooked to desired doneness.
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 34 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 183 mg, Sugar 10 g, Fiber 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
MARINATED VENISON TENDERLOIN
Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. The perfect celebration of the hunt.
Provided by Fox Valley Foodie
Categories Entree
Time 15m
Number Of Ingredients 9
Steps:
- Mix all of the marinade ingredients together in a dish until well blended.
- Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins.
- Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.
- Remove tenderloins from marinade and heat skillet over medium heat and add butter.
- Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking.
Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Protein 16 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 667 mg, Sugar 1 g, ServingSize 1 serving
VENISON TENDERLOIN WITH ROASTED RED PEPPERS
I love working with fire-roasted red peppers, and I find they marry really well with venison, whether it be from antelope, deer or elk. I imagine it'd be good with caribou or moose, too. The sauce that underlies this is a pretty classic Port wine sauce. Keys to this recipe are having tenderloin - any deer or antelope will be fine - fire-roasted red peppers, decent Port and dried morel mushrooms. You can substitute dried porcini mushrooms, and you can use backstraps, which are the top loin of the animal.
Provided by Hank Shaw
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes.
- Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds.
- Grind the dried mushrooms to a powder in a spice grinder, the add to the venison stock.
- Heat 2 tablespoons butter in a saute pan over medium-high heat. When it stops frothing, saute the tenderloin about 3-5 minutes per side, depending on how you like your meat. Set aside under foil when done.
- To make the sauce, deglaze the pan with the Port. Scrape up any brown bits with a wooden spoon. When the Port is reduced to a little more than a glaze, add the venison stock and bring to a boil. Reduce this to the point where when you run a spoon through it, the sauce takes a moment to close the trail you left in the pan with the spoon. Turn off the heat and add the final tablespoon of butter. Swirl to combine.
- To serve, pour some sauce down on a plate, then top with the red peppers. Slice the tenderloin and arrange it on the red pepper. Garnish with chopped chives.
Nutrition Facts : Calories 145 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED VENISON BITES (DEER BALLS) (CAJUN)
When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy!
Provided by Pokey in San Antonio
Categories Deer
Time 35m
Yield 20 balls, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut venison into bite size bits.
- Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
- Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
- Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
- Place marinated deer balls on plate and sprinkle with seasoning.
- Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.
VENISON TENDERLOINS
"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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