Venison Bites Recipes
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 BITES
Make and share this Venison Bites recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Lunch/Snacks
Time 3h5m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator.
- Drain from milk.
- Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat.
- Fry in a kettle or fryer for 5 mins or until med golden brown.
- Drain and serve before cooled.
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.
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