- Melted butter: You may need more or less butter depending on how much venison you’re cooking.
- Although we prefer kosher salt, regular table salt also works well.
- Our preferred pepper varieties are ground peppercorn medley or black pepper.
Begin by melting butter in a small dish and coating both sides of each piece of deer tenderloin (or fried deer flesh) with the melted butter.
There is no need to use cooking spray for this recipe, especially since the butter-coated venison should prevent it from sticking, as is recommended by most air fryers.
Put the venison in the air fryer basket and season to taste with salt and pepper (keeping in mind whether or not you used salted butter or unsalted).
For 5-7 minutes, cook the venison at 400 degrees (depending on the internal temperature you prefer).
We didn’t feel the need to flip my air fryer while it was frying, but if you discover that yours does, flipping halfway through would definitely be the best option.
The thicker slices of venison were cooked at 400 degrees for 7 minutes to achieve this lovely pink color.
Keep in mind that shortening the cook time may be preferable for any thinner pieces you may have.
- If it’s a complete venison roast, start by slicing the deer tenderloin into four pieces. Salt and pepper the tenderloin on both sides, then pound it out to a thickness of 1/4 to 1/2 inch.
- Mix the egg and water until smooth in a shallow bowl.
- The deer tenderloins should first be dredged in flour, then both sides should be covered in egg wash, followed by panko. Do this for every meat piece.
- Place one tenderloin in the basket after the air fryer has been preheated for two minutes. Pam cooking spray should be used to coat the tenderloin’s top. Cook for 8 to 10 minutes at 350 degrees. With each air fryer, the times will change. There was enough space in the Power Air Fryer XL 5.3 quart that I utilized to cook a tenderloin.
- After four minutes of grilling, flip it over and coat the other side. Cook for a further 4 minutes, or until finished.
What kind of cooking does venison take?
In a big bowl, combine all the ingredients aside from the venison. Put the venison in the marinade, wrap it in plastic wrap, and put it in the fridge for at least 8 hours or up to 12 hours.
preheat the grill, grill pan, or broiler. With the venison out of the marinade, add salt and pepper to taste. Place the steaks under the broiler or on the grill, working in batches if necessary, and cook for 4 to 5 minutes per side, flipping once, or until medium-rare. Prior to serving, let the venison five minutes to rest.
Can you fry frozen venison in the air?
Naturally, I like to have my meat defrosted first, but that isn’t always practical. When that happens, it’s nice to have this culinary tip on hand so you can still get a delicious meal on the table quickly.
See, this is simple to accomplish, right? Simply season them and cook them in an air fryer that has been warmed!
Let me offer you one more piece of advice to ensure that your steak is always tender, regardless of how hard it is. Like with any type of beef, it should rest before being sliced. Why?? The liquids can stay inside and not leak out when you’re resting.
Just cover it to keep it warm and then cut when you sit down to dine because I need some time to finish our side dishes anyhow.
- We used ribeyes for the meat.
- Each was roughly 3/4″ thick.
- We had these results after flipping after 18 minutes.
- They are cooked to a medium-well, in my opinion.
Of course, I would imagine that 15 minutes would be preferable if you wanted them closer to medium. Depending on how thick they are, 19 can be considered well done.
Here is a brief step-by-step guide, but you can also print out the recipe card at the bottom of this article.
Your frozen steaks should have olive oil brushed on both sides. Along with any additional seasonings or our tri-tip dry rub, season both sides of the meat with salt and pepper.
- Add meals
Set the timer for 18 minutes overall for medium-well. For rare, cook for 12 minutes. Midway through, flip the steaks. (time will change based on each piece’s thickness and desired level of doneness.) Check the temperature inside with a thermometer.
If the steak is not as done as you’d like according to the thermometer reading, give it an additional minute on each side before checking.
Frozen dishes that are air-fried have completely changed our lives! Although I cook for a living and have a full-time job, I don’t always cook every day. I am also easily distracted. Eeeeek.
If I don’t have enough time for the meat to warm up by 5 p.m. sometimes I need advice like this.
Want to experiment with something new later? Try our bacon-wrapped air fryer steak or our bite-sized air fryer steak nibbles if you have defrosted meat! They are always well-received and just require a little cooking time at 400 degrees Fahrenheit.
You should also try air-frying frozen potstickers for a quick lunch or snack. AND try air-frying filet mignon if you really want to go all out.
Want to check out a couple of my very favorite things or check out my Etsy shop? Check to see how many twinsies you may already have!
How should venison be prepared before cooking?
Your meat will become more soft if you use a dry rub, marinate, or brine, enabling you to prepare the tough cuts similarly to how you would prepare a tender cut. All of these techniques impart flavor and denature the flesh, resulting in a tender, juicy end product.
Numerous combinations of dry herbs and spices make up a dry rub. Use this technique by combining the spices and giving the meat a vigorous massage. Meat should be placed in a glass container, covered, and chilled for up to 24 hours.
The majority of supermarket stores carry pre-made enzyme-based tenderizers. The meat’s amino acids are broken down using papaya, figs, or pineapple. The flavor of the venison is diminished by enzymatic tenderizers, thus I personally prefer using homemade dry rubs. Additionally, if they are kept on for too long, meat will get mushy.
To my dry rubs, I frequently add salt, coffee, or ginger. Enhancing the texture of the venison is kosher salt. The oxygen stays in the muscles after the protein is broken down and the hydrogen is drawn out. The fibers in the muscles and connective tissue are destroyed by the lactic acid that is created as a result. Ginger and coffee both have acidic properties that will cause the meat’s enzymes to disintegrate. They tenderize meat in a similar manner to marinades.
Additionally great for tenderizing meat are brines and marinades. Although many people brine venison, I typically save brining for my poultry recipes, such those for wild turkey or pheasant.
Brines are made of a combination of water, salt, and occasionally sugar. This technique could lessen the venison’s “gaminess” or overpowering flavor. To employ this technique, combine the ingredients, cover the venison with the marinade, and chill for up to 24 hours.
One of my favorite methods for making venison tender is marinating it. You will need an acid (wine, vinegar, lemon juice, or lime juice), an oil (I prefer olive oil), and the herbs and spices of your choice to make a great marinade.
The acid in marinades efficiently denatures your meat, giving you tender, flavorful venison in addition to flavoring it. The components for this technique should be combined in a non-reactive bowl, covered, and chilled for up to 24 hours. The ingredients can also be put in a zip-top bag for simple cleanup.
How may venison be prepared without becoming dry?
Because of the beef’s delicate fat marbling, it nearly stays moist and succulent no matter what you do to it. Venison, on the other hand, lacks the same marbling and loses moisture in a different way. While cooking beef, melted fat and moisture drip out into the pan or onto the grill, but while cooking venison, the moisture rises like intangible meat smoke.
One method to keep the moisture in the venison steak is to sear it in a cast iron pan with some olive oil. Another method is to marinate the meat, which not only gives it moisture but also makes it more soft. Usually, harder pieces of meat require marinades, but a backstrap or tenderloin only requires a little salt and pepper.
You can try some of our favorite marinades for wild game or these everyday items when it comes to marinades:
- Italian sauce
- a red wine
Give it at least six hours to soak before cooking it. You’ll get fantastically flavorful beef that is not simply wonderfully juicy.
How can venison be cooked to make it tender?
Tip. Deer roasts should be cooked slowly over low heat. You can add moisture to the meat using a slow cooker, making the meat soft. Slow cooking requires 20 to 25 minutes of cooking time per pound.
Deer tenderloin can be cooked in an air fryer.
The air fryer is among the greatest methods for cooking tenderloin because it needs to be prepared rapidly.
No, it’s not required. A marinate is used to add flavor. Instead of marinating the steaks, they can be grilled and then tossed in a garlic butter sauce.
Indeed, simply preheat a cast iron pan over a high flame. Melt and bubble the butter after adding it. Work in batches to prevent crowding the skillet and add the venison steak bites in a single layer. Cook the steak bites until they are evenly browned.
Can backstrap be cooked in an air fryer?
Delicious air fryer venison steak bits cooked in under 10 minutes with fresh portobello mushrooms and bite-sized pieces of delicious venison filet mignon. Enjoy a quick but flavorful lunch with two sauce options!
The Honest Bison and I collaborated to create this recipe. My views are mine alone.
One of our absolute favorites for cooking venison! A soft, juicy, and simple dinner recipe uses venison filet mignon that has been chopped into bite-sized pieces and cooked in the air fryer. The exceptionally tender cut of venison meat from the loin that follows the deer’s spine is also referred to as the “filet mignon” of venison and is called the venison backstrap. It is sensitive because there is less connective tissue. The ideal meat for steak bites, in other words!
The backstraps are usually the first cut of meat consumed, if you’re anything like us. But fortunately, The Honest Bison offers venison filet mignon so you can always have food in your freezer.
Can you cook venison to medium-rare?
It is better to serve venison medium-rare because it has very little fat. If you’re using a meat thermometer, this translates to an internal temperature of 57°C (135°F).
How can I PreHeat my air fryer?
Some air fryers already include pre-heat settings that you can simply press to start the preheating procedure. If your model lacks this functionality, here’s an easy way to add it:
- Decide what temperature you will cook the item at. or at the temperature that is specified in the recipe.
- To begin heating, press “on” and wait three to five minutes. For smaller air fryers (less than 3 qt.), we advise 2 minutes. And we recommend 5 minutes for larger air fryers.
How do you feel? Preheating your air fryer is a must. Tell us in the comments section below!
Does cooking venison longer make it more tender?
Use any beef pot roast recipe if you have access to a crock pot; you’ll be pleasantly surprised. However, venison may require significantly more cooking time than two to four hours in order for the meat to become soft.