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.

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!