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Looking for a quick dinner to make using venison steak? Look no further than these Air Fryer Venison Steak Bites with Garlicky Butter! Tender cubes of marinated deer meat are cooked to perfection in the air fryer for a quick and easy entrée that could only be improved by dipping into melty butter infused with minced garlic! Get ready for this to be one of your favorite venison recipes.
Ingredients you’ll need
A note on kosher salt
In this marinade, as with virtually all of my cooking, I use kosher salt and not table salt.
Kosher salt is a larger, coarser grain and as such you use more than you do of regular table salt because it’s “not as salty.”
If you don’t have kosher salt you can substitute half the amount of sea salt or table salt.
You can also use 2 Tablespoons of my Venison Dry Rub in place of the salt and spices, if desired. We do that often!
Making Venison in the Air Fryer
This is just a brief overview, find detailed instructions in the recipe card below!
Using Venison Roast Instead of Backstrap
I know some of you may not want to sacrifice a deer backstrap to this recipe. You’d rather make grilled venison backstrap. I get it. That’s fine!
But! If you’re going to use anything besides venison backstrap or venison tenderloin you must, ABSOLUTELY MUST, marinate the deer meat overnight.
I don’t want you making this with venison round roast, letting it sit in the marinade for 30 minutes, and then telling me it was tough. Because of course it will be!
Many cuts of venison roast – such as chuck, outside round, or sirloin – need to be cooked low and slow in order to become tender and tasty. It’s why they’re so perfect for red wine venison stew.
The fibers of the meat in a deer roast need time to break down! This is either done via a slow braise (like my red wine venison roast) or by marinating for a decent amount of time. Trust me. I’ve tried it every which way you can while I was developing this recipe!
I’m sorry to be so bossy, but tough love, baby.
Now go forth and enjoy the most tender and delectable air fryer venison steak known to man!
Air Fryer Venison Steak Bites with Garlicky Butter
Equipment
- Air Fryer
Ingredients
For the Air Fryer Steak Bites:
- 2 pounds venison backstrap cut into 1-inch cubes (see post for notes on using roast, instead)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
For the Garlic Butter:
- 8 tablespoons salted butter
- 2 tablespoons minced garlic
Instructions
For the Air Fryer Steak Bites:
- Place the cubes of backstrap into a mixing bowl and add ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon smoked paprika.
- Toss everything together thoroughly to coat. Set aside for 30 minutes. This will not only allow the meat to marinate but will help take the chill off so you’re not cooking cold protein. (If using a venison roast cut into cubes, be sure to marinate the meat overnight, up to 24 hours.)
- When ready to cook preheat your air fryer to 400 degrees.
- Working in two or three batches, cook the venison steak bites for 8 – 10 minutes for medium-rare or longer for more well-done bites. Working in batches ensures that the meat will cook in an even layer.
- Set aside steak bites to rest for a few minutes while you make the garlic butter.
For the Garlic Butter:
- In a small saucepan melt the butter over medium heat and add the garlic. Cook, stirring occasionally, for 5 minutes, or until garlic is fragrant.
- Remove from stove, pour into a heat-safe bowl, and serve with steak bites!
Notes
- Alternatively, you can use 2 tablespoons of my venison dry rub in place of the salt and seasoning in the marinade!
- Nutrition facts calculated for just the steak bites, not including garlic herb butter.
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