Air Fryer Venison Roast – making this impressive roasted venison haunch is incredibly easy! Just a handful of ingredients and you can make deliciously succulent and tender venison in under an hour.
Be sure to check out my Slow Cooker Venison Stew and Crock Pot Venison Roast!
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What’s the best cut for Air Fryer Venison Roast?
Venison used to refer to the meat of all game but these days “venison” is reserved for cuts of deer or elk. This can be wild game or pastured deer.
For this easy venison roast we will be using a “roast cut” from the deer’s hindquarters – specifically a boned venison haunch (leg of venison). This is a prime cut of venison, from the top of the rear legs.
What does Venison taste like?
Venison is extremely lean with a rich, earthy taste. It most closely resembles beef but it tastes richer and more special.
I used pastured (farmed) deer in this recipe which has none of the “gamey” taste that can be off-putting. Wild venison that has been properly field dressed should not have a pronounced “gamey” flavor.
USEFUL TOOLS
- Meat thermometer (I swear by my Thermapen)
- Cosori XXL Air Fryer
- Carving set (this Victorinox one is aces!)
- Butcher’s block cutting board
HOW TO MAKE AIR FRYER VENISON
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE THE JOINT
Take the meat out of the refrigerator and allow it to come to room temperature for 20 minutes prior to cooking. Drizzle with olive oil and season liberally with freshly ground salt and pepper. Sprinkle with mixed herbs.
ROAST THE VENISON
Preheat the Air Fryer to 400°F (200°C). Use tongs to transfer the venison into the air fryer basket and cook for 10 minutes.
Reduce the temperature to 350°F (175°C). Flip the roast over and continue to cook for a further 20-30 minutes or until it is cooked to your preference.
I suggest you start checking the temperature of the venison after it has been in the air fryer for a total of 30 minutes – it can cook surprisingly quickly.
Aim for medium rare – of 135°F (57°C) core temperature when checked with a meat thermometer. The meat should still be fairly pink in the middle and will taste juicy and tender.
REST BEFORE SERVING
Use tongs to transfer the venison to a plate. Loosely cover with foil and leave it to rest for 20-30 minutes.
Prepare the gravy and get side dishes ready while the meat is resting then slice as much of the venison as you need to serve.
RECIPE TIPS
- For this boned and rolled venison roast you will need to roast for 12 minutes per pound / 15 minutes per 500g at 350°F (175°C). Leave any string the joint is tied in on when cooking and remove when serving.
- Remove the venison from the air fryer as soon as it is cooked to avoid the meat drying out. The temperature of the joint will continue to rise slightly as it rests.
- Remove any fat or silverskin connective tissue from your venison before cooking.
WHAT TO SERVE WITH ROAST VENISON
I love serving venison at Christmas or other special occasions – it feels like such a festive dish! You can serve it with a variety of side dishes – check out my suggestions below. Pair with a rich red wine like Apothic.
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Air Fryer Venison Roast
Ingredients
For the venison roast
- 3 pounds (1.3 kg ) venison haunch boned and rolled
- 2 tbsp olive oil
- salt and pepper , season liberally
- 1 tbsp mixed dried herbs I used Herbs de Provence
For the gravy
- 1 tbsp butter
- 1 tbsp flour
- ⅓ cup (80ml) red wine, or port
- 2 cups (480ml) beef broth or stock made with 2 cubes
- 1 tbsp redcurrant jelly
- 1 tbsp Worcester sauce
- 1 tbsp soy sauce
Instructions
PREPARE THE MEAT
- Take the meat out of the refrigerator and allow it to come to room temperature for 20 minutes prior to cooking. Drizzle with olive oil and season liberally with freshly ground salt and pepper. Sprinkle with mixed herbs.
ROAST THE VENISON
- Meanwhile preheat the Air Fryer to 400°F (200°C). Use tongs to transfer the venison into the air fryer basket and cook for 10 minutes.
- Reduce the temperature to 350°F (175°C). Flip the roast over and continue to cook for a further 20-30 minutes or until it is cooked to your preference. I suggest you start checking the temperature of the venison after it has been in the air fryer for a total of 30 minutes – it can cook surprisingly quickly.
- Aim for medium rare – of 135°F (57°C) core temperature when checked with a meat thermometer. The meat should still be fairly pink in the middle and will taste juicy and tender.
REST BEFORE SERVING
- When the preferred cooking temperature has been reached use tongs to transfer the venison to a plate. Loosely cover with foil and leave it to rest for 20-30 minutes.
MAKE THE GRAVY
- Prepare the gravy and get side dishes ready while the meat is resting. Melt the butter in a pot and add the flour to make a paste (roux). Cook for a couple of minutes to get rid of the floury taste.
- Add the wine and keep stirring until then gradually stir in the beef broth. Bring to a simmer and add the remaining ingredients. Cook until the gravy has thickened slightly. Have a taste and adjust the seasoning if needed.
SERVE THE VENISON
- Slice as much of the meat as you need and serve with the gravy and your favorite side dishes.
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