Preheat the broiler and set the oven rack about six inches from the heat source. Put olive oil and garlic in a small saucepan and stir over medium low heat, removing before the garlic browns. In a small bowl, put bread crumbs, Romano cheese, cilantro, paprika, parsley, salt and pepper. Allow the olive oil/garlic mix to cool slightly then add to the crumb mixture and stir well. Press 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. Broil for 5-7 minutes, turning several times, until the crumbs are golden brown and the meat is done. Great served with spaetzle, couscous or quinoa and a green vegetable such as sautéed spinach.