Air Fryer Venison Roast

Servings :

Total Time:

4 people

1 hour 20 minutes

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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