1/4 cup canola oil
3 cloves garlic, minced
1 1/2 cups dry breadcrumbs
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
1 ½ pounds venison tenderloin, cut into strips
1 tablespoon canola oil
8 oz. mushrooms, sliced thick
Line a baking sheet with aluminum foil.
Spray aluminum foil with nonstick cooking spray.
Sauté garlic in canola oil over low heat until golden brown.
Place the breadcrumbs, parsley and Parmesan cheese into a mixing bowl and pour the oil mixture over top.
Stir breadcrumb mixture until evenly blended.
Pull out 1 cup of the breadcrumb mixture and set aside.
Press the venison strips into the bread crumb mixture to coat, then place onto the prepared baking sheet.
Toss the sliced mushrooms with the remaining 1 tablespoon canola oil and reserved 1 cup breadcrumb mixture.
Place the mushrooms onto the prepared baking sheet.
Bake in a 400-degree oven for 15 to 20 minutes or until venison reaches desired doneness (mushrooms take about 15 – 20 minutes).
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This recipe was inspired by Venison Tenderloin Bites, click here for that recipe.