This recipe was inspired by one by Renee Biscoe on allrecipes.com. I'm still using up venison given to me by a friend, Chuck. So, if you're reading this - thanks again Chuck!
1/4 cup olive oil
3 cloves garlic, minced
1 1/2 cups cooked millet (or amaranth or quinoa)
1/4 cup chopped fresh parsley or cilantro.. pick one!
1 lb venison, cut into 1" cubes
salt an pepper to taste
5 cups arugula
1 lemon, quartered
Ready with all that?
1. Preheat broiler and set the oven rack about 6 inches from the heat source. Line baking sheet with foil.
2. Warm olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the oil with flavor. Put millet in a mixing bowl and pour the oil/garlic gently over top. Then stir in the fresh herbs. Press the venison cubes into the millet mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 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.
4. Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.