You’ll Need
For the Venison
2 venison loin medallions (180–220g each)
1 tbsp extra virgin olive oil
1 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
2 cloves garlic, finely grated
Sea salt
Freshly cracked black pepper
For the Blackberry Red Wine Sauce
150ml red wine
75g blackberries
150ml beef stock
1 small shallot, finely diced
1 tsp balsamic vinegar
1 tsp redcurrant jelly
15g butter
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
25g butter
1 tbsp olive oil
1 tsp fresh rosemary, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Crispy pancetta
Buttered asparagus
Truffle butter
Parmesan roasted mushrooms
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden, then toss with the butter while still hot.
Pat the venison dry thoroughly with kitchen paper.
Rub with the olive oil, garlic, parsley, thyme, rosemary, sea salt and plenty of freshly cracked black pepper.
Place the venison into the air fryer basket.
Air fry at 200°C for 7–9 minutes, turning halfway through, for medium-rare.
Adjust slightly if you prefer it more cooked.
Remove the venison and rest for 6–8 minutes.
Meanwhile, combine the shallot, red wine, beef stock, balsamic vinegar and redcurrant jelly in a small heatproof dish.
Air fry at 190°C for 6 minutes, then stir in the blackberries and continue cooking for 2–3 minutes until the sauce has reduced and become glossy.
Stir in the butter until smooth.
Slice the rested venison into thick medallions.
Arrange over the rosemary potatoes, spoon over the blackberry red wine sauce and serve immediately with Tenderstem broccoli.