Instructions

1. Begin by removing the venison steaks from any packaging and giving them a good season with salt and pepper. Set them to one side to come up to room temperature and preheat the air fryer to 200°C.


2. Mix the butter and rosemary together and brush onto the venison loin. Air fry the venison loin for a total of 8 minutes (for medium rare), basting the steak again with the butter and rosemary halfway through to help keep it moist.
3. After 8 minutes, remove the loin and rest for 5 minutes.
4. To make the peppercorn sauce, heat the butter in a deep-sided frying pan before frying the shallots and peppercorns on a medium heat.
5. Once the shallots have softened, turn up the heat and add the wine. Reduce the wine down by half.
6. Now add the stock and again, reduce this by half on a rapid boil; This should take 5 to 10 minutes. Once reduced, stir in the cream, and simmer on a low heat for a final 5 minutes allowing the sauce to thicken.
7. Season with salt to taste.