Venison steak with walnut sauce | From the Airfryer

Venison steak with walnut sauce from the Airfryer
A refined main course that is perfect for a festive occasion like Christmas. The combination of juicy venison steak with a creamy walnut sauce and fresh pomegranate seeds makes this dish both luxurious and tasty.

Ingredients (for 4 persons):

• 4 venison steaks (at room temperature)
• 100 g walnuts, shelled
• 1 clove of garlic
• 100 ml pomegranate juice
• 4 tbsp extra virgin olive oil
• 3 tbsp coriander or parsley, finely chopped
• 1 pomegranate (for the seeds)
• Freshly ground black pepper and salt

For the side dishes (optional):

• Potato Tufts (for the Airfryer)
• Vegetable mix of pumpkin, Brussels sprouts and red onion (pre-cooked)

Preparation method:

Step 1: The walnut sauce

1. Toast the walnuts : Heat a dry frying pan over medium heat and toast the walnuts for 2-3 minutes until lightly golden brown. Let cool.
2. Make the sauce : Combine the cooled walnuts, garlic clove, olive oil and chopped coriander or parsley in a food processor. Blend until a coarse paste is formed. Then add the pomegranate juice and blend again until smooth. Season with salt and freshly ground black pepper. Set aside.

Step 2: The venison steaks

3. Preparation : Season the venison steaks generously with salt and pepper. Let them rest for 10 minutes so that the spices are well absorbed.
4. Baking in the Airfryer : Preheat the Airfryer to 200°C. Place the steaks in the basket (make sure they do not overlap). Bake the steaks for 6-8 minutes, depending on the thickness and desired doneness (6 minutes for medium-rare).

Step 3: Side dishes (optional)

5. Potato puffs : Place ready-made potato puffs in the Airfryer and bake them at the same time as the steaks or separately for 10 minutes at 200°C.
6. Vegetable mix : Heat a mix of pre-cooked pumpkin, Brussels sprouts and red onion in a frying pan with a dash of olive oil or fry them for 8 minutes in the Airfryer at 180°C.

Step 4: Serving

7. Pomegranate seeds : Halve the pomegranate, gently tap the skin with a spoon to release the seeds and remove any white membranes.
8. Finishing : Place the venison steaks on warmed plates, spoon a generous amount of walnut sauce over the meat and garnish with pomegranate seeds. Serve with the potato puffs and vegetable mix.

Tip for perfect steaks:

Use a core thermometer for precise cooking:

• 50-55°C for rare
• 55-60°C for medium-rare
• 60-65°C for medium

Enjoy this luxurious dish that is easy to prepare in the Airfryer and will impress any guest!