Air-Fried Venison: A Quick, Crispy Delight

Venison is a delicious and nutritious meat that can be cooked in a variety of ways. If you're looking for a quick and easy way to prepare it, you may be wondering if you can cook venison in an air fryer. The answer is yes! Air frying venison is a healthy, fast, and simple way to cook this wild game. In this article, we will discuss the best cuts of venison for air frying, as well as provide tips and recipes for cooking juicy and tender venison steaks, roast, and bites in your air fryer.

Cooking times and temperatures

The cooking time and temperature for venison in an air fryer depend on the cut of meat and your desired level of doneness. For example, a tenderloin or steak bites will cook faster than a roast cut from the deer's hindquarters.

When cooking venison, it is recommended to have some pink in the middle to prevent it from becoming too tough. A good range of internal temperatures to aim for is between 130°F to 140°F (54.4°C to 60°C). It is worth noting that venison is a deeper red than beef, so a "medium" deer steak can appear very rare, and a pink inside is more akin to "well done".

For a whole roast cut of venison, preheat your air fryer to 400°F (200°C). Place the venison in the air fryer basket and cook for 10 minutes. Then, reduce the temperature to 350°F (175°C), flip the roast, and cook for another 20 to 30 minutes, or until it reaches your desired level of doneness. It is recommended to start checking the temperature with a meat thermometer after 30 minutes of total cooking time. For a medium-rare roast, aim for a core temperature of 135°F (57°C). Once cooked, remove the roast from the air fryer and let it rest for 20 to 30 minutes.

For smaller cuts of venison, such as steak bites or tenderloin, cook at 400°F (200°C) for 5 to 7 minutes for medium-rare, or up to 10 minutes for a more well-done steak. It is not necessary to flip the meat during the cooking process, but if you find that one side is cooking faster than the other, you can flip it halfway through.

Remember that cooking times may vary depending on the brand of your air fryer and the thickness of your meat, so adjust your cooking time accordingly.

Marinades and seasonings

When it comes to cooking venison in an air fryer, the right marinade and seasonings can make all the difference in enhancing the flavour and tenderness of the meat. Here are some tips and ideas to elevate your venison dish:

Marinades:

For a quick and easy option, you can simply marinate the venison in melted butter. This helps to keep the meat juicy and adds a delicious flavour. You can also try garlic butter sauce by adding melted butter and minced garlic. If you're feeling adventurous, a honey garlic glaze made with honey, soy sauce, and garlic is a sweet and savoury option. Alternatively, you can use your favourite marinade and let the meat soak up the flavours for a few hours or even overnight.

Seasonings:

Don't hold back on the seasonings, as venison is a lean meat. Salt and pepper are classic choices, but you can also experiment with ground black pepper, cayenne pepper, or red pepper flakes for a spicy kick. For added depth of flavour, try garlic powder and onion powder. A drizzle of olive oil will help achieve a beautiful crust. If you're looking for a crunchy texture, coat the venison in breadcrumbs before air frying. Fresh herbs like rosemary and thyme create a fragrant herb crust that complements the gamey notes of the meat.

Cooking Tips:

When cooking venison in an air fryer, aim for a pink centre to prevent it from becoming too tough. A good internal temperature range is between 130°F to 140°F for medium-rare. Remember that venison has a deeper red colour than beef, so adjust your expectations accordingly. Depending on your desired doneness, cooking time can range from 5 to 10 minutes at 400°F. Always let the meat rest after cooking to allow the juices to redistribute and ensure ultimate tenderness.

How to serve

There are a variety of ways to serve air-fried venison. Firstly, it is important to let the meat rest for a few minutes before serving, to allow the juices to redistribute and ensure the meat is tender. You can then slice and serve the venison on a platter with some fresh herbs.

If you are serving a roast haunch, you can cover it with foil and leave it to rest for 20-30 minutes. You can then prepare gravy and side dishes while the meat is resting, before slicing and serving.

For a quicker option, you can cook venison steak bites, which can be served as appetisers or a main meal. These can be served with sautéed mushrooms or tossed with a garlic butter sauce. For a low-carb option, you can omit the honey and use a sugar-free alternative.

If you are cooking venison steaks, you can marinate the meat first to get rid of the "gamey" taste. You can also dredge the steaks in melted butter and sprinkle with salt and pepper before cooking.

Choosing the right cut

When it comes to choosing the right cut of venison, there are several factors to consider. Firstly, the desired cooking method can dictate the most suitable cut. For air frying, it is recommended to use whole cuts of steak rather than cut-up pieces of fryer meat, tenderloin, or backstrap. This is because the air fryer can accommodate larger, uncut pieces of meat.

Secondly, the desired flavour and texture of the cooked venison play a role in choosing the right cut. For example, the shank, which is the upper part of the leg, is full of sinew and connective tissue, making it tough and chewy. To make it more palatable, it can be braised whole or cross-cut with a bone saw for venison osso bucco. On the other hand, the neck is a versatile cut due to its abundance of connective tissue, which yields collagen during cooking, making it ideal for slow roasting, smoking, or braising.

The flank, or belly, of the deer is another option, but it requires removing the layer of silver skin before cooking to prevent puckering. The flank can be sliced into thin strips and used in various dishes, such as fajitas or as a bacon substitute. Additionally, the flank yields good strips for smoking and making jerky.

Lastly, the roast cut from the deer's hindquarters, specifically a boned venison haunch, is a prime cut of venison. It is extremely lean and has a rich, earthy taste. This cut is ideal for roasting in an air fryer to create a succulent and tender dish.

In summary, when choosing the right cut of venison for air frying, consider the size and type of meat that will fit in the air fryer basket, your desired flavour and texture, and the availability of different cuts from the deer carcass.

Cooking methods

Venison can be cooked in an air fryer in a variety of ways, including as steak bites, steak, or a roast. Here are some cooking methods for each:

Steak Bites

To make steak bites, you will need venison tenderloin, butter, salt, and pepper. First, melt the butter in a small dish and dredge each piece of tenderloin in it to coat both sides. Place the meat in the air fryer basket and sprinkle with salt and pepper. You can cook the steak bites at 400 degrees Fahrenheit for 10 minutes or until they reach the desired level of doneness. It is not necessary to flip the meat during the cooking process, but you may need to depending on your air fryer.

Steak

To cook a venison steak in an air fryer, you will need a similar setup to the steak bites. Dredge the steak in melted butter and sprinkle with salt and pepper. You can also add other seasonings such as garlic powder and onion powder, and a drizzle of olive oil to get a nice crust. Cook the steak at 400 degrees Fahrenheit for 5-7 minutes for a medium-rare steak, or up to 7 minutes for a medium steak.

Roast

For a roast, you will need a "roast cut" from the deer's hindquarters, specifically a boned venison haunch. Preheat your air fryer to 400 degrees Fahrenheit and place the venison in the basket. Cook for 10 minutes, then reduce the temperature to 350 degrees Fahrenheit and flip the roast over. Continue cooking for 20-30 minutes or until it is cooked to your preference. The roast should be medium-rare with a core temperature of 135 degrees Fahrenheit when checked with a meat thermometer. The meat should be pink in the middle and will taste juicy and tender.

General Tips

When cooking venison, it is important to remember that it is a lean meat, so it should not be overcooked or it will become tough. It is also a deeper red than beef, so a "medium" deer steak can look very rare. It is recommended to let the meat rest for a few minutes after cooking to allow the juices to redistribute and to give the meat time to cool down.

Frequently asked questions