Heavenly Tenderloin Bites

Heavenly Tenderloin Bites are made with tender cuts, using venison tenderloin or backstrap. The meat is cut into bite-sized pieces and marinaded overnight, which tenderizes it even further. It is then fried using a cast-iron pan and placed on top of fried potatoes with onions and bell peppers.

This recipe is good for breakfast, lunch, or dinner and can be served as a main course meal or a side dish. It's delicious with a side salad and homemade biscuits or rolls. It's also great with baked beans, pintos bean soup, or macaroni and cheese.

Yummy! I'm getting hungry just talking about it!

Prep Time: 10 Minutes (not including marinade time of eight hours)

Cook Time: 25 Minutes

Serves: 6

Stay Healthy

Serving Size: 1/6 of everything

Calories: 358

Fat: 5 g

Carbohydrates: 28 g

Heavenly Tenderloin Bites Recipe

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe. I have tried many calculators and MyFitnessPal seems to be the most accurate.

Ingredients:

• 2 pounds of venison tenderloin or backstrap cut into bite-sized pieces
• 6 medium-sized potatoes, diced
• 1 onion, diced
• 1 green bell pepper, diced
• 1 cup of water
• 1/4 cup of vegetable oil (for marinade)
• 2 tablespoons of vegetable oil (1 for frying potatoes, 1 for frying venison)
• 2 tablespoons of white vinegar
• 1 tablespoon of salt
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of mustard
• 2 teaspoons of black pepper
• 1 teaspoon of hot sauce
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried rosemary

Getting It Done:

Dice the venison tenderloin or backstrap into bite-sized pieces and place it into a bowl.

Mix the marinade ingredients together: water, vegetable oil, white vinegar, salt, Worcestershire sauce, mustard, black pepper, hot sauce, oregano, and rosemary.

Pour the marinade over the venison. Mix it up well and refrigerate for at least eight hours. 30 minutes will work, but longer is better.

When you are ready to cook the meal, drain the marinade from the meat.

While the meat is draining, peel and chop the potatoes and dice the onions and peppers.

In a frying pan, set to medium-high heat, add a tablespoon of vegetable oil, and add the potatoes. Once the potatoes are more than halfway done, add peppers and onions and continue cooking until done.

Pat dry the venison with paper towels, leaving it a little moist.

Heat a cast-iron skillet over high heat with a tablespoon of oil and add the venison and fry on all sides. Move the meat around often so that it gets done evenly.

Cook the venison until done to your preference. Remove from heat.

Pile a bunch of potatoes on a plate and put some venison on top and enjoy.

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Would you like more delicious potato recipes but without venison? Take a look at my Super Easy Ham and Potato Casserole recipe.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.