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Broiled Venison Cubes

Russ Myers


This recipe can be served as a snack or as a main dish when served with other side dishes.
Great served with spaetzle, couscous or quinoa and a green vegetable such as sautéed spinach.

★★★★★ 3 votes
2 / 4
20 Min
10 Min


1/4 c
extra virgin olive oil
2 clove
garlic, finely minced
1/2 c
grated romano cheese
1 1/2 c
dry bread crumbs
1 Tbsp
dried cilantro
1 tsp
sweet hungarian paprika
1/4 c
fresh diced parsley (use dried if necessary)
salt and pepper to taste
1 lb
venison tenderloin, cut into 1-inch cubes


1Preheat the broiler and set the oven rack about six inches from the heat source
2Put olive oil and garlic in a small saucepan and stir over medium low heat, removing before the garlic browns.
3In a small bowl, put bread crumbs, Romano cheese, cilantro, paprika, parsley, salt and pepper.
4Allow the olive oil/garlic mix to cool slightly then add to the crumb mixture and stir well.
5Press the venison cubes into the mixture and coat them well then place on a baking sheet that is either non-stick or coated with aluminum foil
6Broil for 5 – 7 minutes, turning several times, until the crumbs are golden brown and the meat is done.

About Broiled Venison Cubes

Course/Dish: Other Snacks, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tags: Quick & Easy, Heirloom