Easy Air Fryer Venison Steak

Cooking venison steak can be tricky, especially when you’re aiming for that perfect medium-rare without drying out the meat. Like many home cooks, I used to struggle with getting the timing just right on the stovetop or grill, and ending up with tough, overcooked venison was a real disappointment.

That’s why this air fryer venison steak recipe has become such a game-changer in my kitchen: it’s quick and reliable, gives you consistent results every time, and helps maintain the natural flavors of the meat without any complicated techniques or special ingredients.

What Kind of Venison Should I Use?

For this air fryer recipe, you’ll want to use venison leg meat, which is one of the most tender and lean cuts from the deer. While you could substitute other cuts like backstrap or tenderloin, the leg (also called round) is perfect because it’s a larger, uniform piece that cooks evenly in the air fryer. Fresh venison is always best, but if you’re working with frozen meat, make sure it’s completely thawed and pat it dry before cooking. When selecting your venison, look for meat that’s deep red in color without any silver skin or connective tissue – these tough bits can make your steak chewy rather than tender.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this air fryer venison recipe:

• Venison leg: While venison gives this dish its unique flavor, you can use beef tenderloin or sirloin if venison isn’t available. Just note that cooking times might need to be adjusted as venison is leaner than beef.
• Herbs de Provence: No mixed herbs on hand? Make your own blend using dried thyme, rosemary, and oregano, or just use Italian seasoning as a quick fix.
• Red wine or port: If you prefer not to use alcohol, replace it with additional beef broth plus 1 tablespoon of balsamic vinegar to get that rich flavor.
• Redcurrant jelly: You can swap this with cranberry jelly, grape jelly, or even honey mixed with a splash of lemon juice for that sweet-tart balance.
• Worcestershire sauce: A mix of soy sauce and a dash of vinegar works well here, or you can use steak sauce as an alternative.
• Olive oil: Any neutral cooking oil like canola or grapeseed will work just fine for this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking venison in an air fryer is overcooking it, which can turn this lean meat tough and chewy – always aim for medium-rare to medium doneness, using a meat thermometer to reach 135°F for medium-rare. A common error is not letting the meat rest at room temperature for 30 minutes before cooking, which can lead to uneven cooking and a less tender result. To get the best flavor and texture, don’t skip the step of patting the meat dry before seasoning, as excess moisture can prevent proper browning and create steam instead of a nice crust. For perfect results, remember to flip the venison halfway through cooking and let it rest for 5-10 minutes after cooking, allowing the juices to redistribute throughout the meat.

What to Serve With Venison Steak?

When serving venison steak, you’ll want sides that can stand up to its rich, bold flavor without overshadowing it. Roasted root vegetables like carrots, parsnips, and potatoes seasoned with herbs make an excellent accompaniment and help create a hearty, satisfying meal. A side of sautéed mushrooms cooked in butter adds an earthy element that pairs naturally with the meat, while steamed green vegetables like asparagus or Brussels sprouts provide a nice color contrast and fresh element to the plate. For a starch option that soaks up the delicious sauce, try serving it with creamy mashed potatoes or wild rice pilaf.

Storage Instructions

Keep Fresh: Got leftover venison steak? Place it in an airtight container and pop it in the fridge for up to 3 days. The gravy can be stored separately in its own container, which helps keep the meat from getting too soggy.

Freeze: If you want to save your venison for later, you can freeze it for up to 3 months. Just wrap the meat tightly in plastic wrap or foil, then place it in a freezer bag. The gravy can be frozen separately in a freezer-safe container. Remember to label everything with the date!

Warm Up: To enjoy your leftover venison, let it thaw overnight in the fridge if frozen. Then warm it gently in the air fryer at 350°F for 2-3 minutes, or until just heated through. Heat the gravy separately in a small saucepan over low heat, stirring occasionally. Be careful not to overheat the meat, as this can make it tough.

Preparation Time	20-30 minutes
Cooking Time	30-50 minutes
Total Time	50-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 300-320 g
• Fat: 150-170 g
• Carbohydrates: 50-60 g

Ingredients

• 3 pounds (1.3 kg) venison leg (deboned and rolled)
• 2 tablespoons olive oil
• Salt and pepper, generously applied
• 1 tablespoon dried mixed herbs (such as herbs de provence)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/3 cup red wine or port (80 ml)
• 2 cups beef broth (or stock made with 2 cubes, 480 ml)
• 1 tablespoon redcurrant jelly
• 1 tablespoon worcestershire sauce
• 1 tablespoon soy sauce

Step 1: Prepare the Venison

Take the venison out of the refrigerator and allow it to sit at room temperature for 20 minutes before cooking.

This helps ensure even cooking.

Drizzle the venison with olive oil and season liberally with freshly ground salt and pepper.

Sprinkle with mixed herbs for added flavor.

Step 2: Preheat and Begin Cooking

While the venison is coming to room temperature, preheat your Air Fryer to 400°F (200°C).

Once preheated, use tongs to carefully transfer the venison into the Air Fryer basket.

Cook for 10 minutes at this high heat to get a nice sear.

Step 3: Continue Cooking and Check Temperature

After the initial cooking period, reduce the Air Fryer temperature to 350°F (175°C).

Flip the venison roast over and continue cooking for another 20-30 minutes.

Begin checking the venison’s core temperature after a total of 30 minutes using a meat thermometer.

Aim for a medium rare doneness, which is a core temperature of 135°F (57°C).

The meat should appear pink in the middle, indicating it will be juicy and tender.

Step 4: Rest the Venison

Once the desired temperature is reached, use tongs to transfer the venison to a plate.

Loosely cover it with foil and let it rest for 20-30 minutes.

This resting period allows the juices to redistribute, resulting in a more tender bite.

Step 5: Prepare the Gravy

While the venison rests, prepare the gravy.

Start by melting butter in a pot and adding flour to create a paste, known as a roux.

Cook this paste for a couple of minutes to remove the raw flour taste.

Gradually stir in the wine while continuously stirring, then add beef broth.

Bring the mixture to a simmer, incorporating the remaining ingredients.

Allow the gravy to thicken slightly, tasting and adjusting the seasoning as needed.

Step 6: Serve the Venison

Slice the desired amount of venison and serve it with the prepared gravy and your favorite side dishes.

Enjoy the tender, flavorful venison paired with its rich accompaniment.