Venison Biltong

🥩 Pan-Fried Venison Striploin Steak (Medium-Rare)

✅ Ingredients:
Venison striploin steaks (room temp)
Salt & freshly ground black pepper
High smoke point oil (e.g. rapeseed or avocado oil)
1 knob of butter (for basting)
Optional aromatics: crushed garlic, thyme, rosemary, juniper berries

🕐 Prep:
1. Remove from fridge at least 30 minutes before cooking.
2. Pat steaks dry with kitchen roll — helps achieve a good crust.
3. Season generously with salt and pepper just before cooking.

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🍳 Cooking Instructions:
1. Preheat your pan (preferably cast iron or heavy-bottomed) over medium-high heat until smoking hot.
2. Add a splash of oil, then immediately lay the steak away from you into the pan.
3. Sear without moving for 1.5–2 minutes to form a golden crust.
4. Flip and sear the second side for another 1.5–2 minutes.
5. Add butter, crushed garlic, and herbs to the pan.
6. Baste by tilting the pan and spooning the foaming butter over the steak repeatedly for 1 minute.
7. Check internal temperature:
• Rare: 50°C
• Medium-rare: 54–56°C
• Medium: 60°C
8. Remove from heat and rest the steak on a warm plate, loosely covered with foil, for 5–7 minutes.

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💡 Pro Tips:
• For extra tenderness, slice across the grain after resting.
• Try deglazing the pan with red wine or sloe gin, reducing slightly, then swirling in cold butter to make a rich jus.
• Pair with celeriac purée, wild mushrooms, or roasted beetroot for seasonal flair.

🔥 Air Fryer Venison Striploin Steak (Medium-Rare)

✅ Ingredients:
• Venison striploin steaks (room temp)
• Salt & freshly ground black pepper
• A light brush of olive oil or melted butter
• Optional: garlic powder, rosemary, thyme or juniper

🕐 Prep:
1. Bring to room temperature (30 mins out of the fridge).
2. Pat dry with paper towel—helps get a better crust.
3. Season generously with salt, pepper, and optional herbs/spices.
4. Lightly oil both sides of the steak (or spray the air fryer basket).

🍳 Air Frying Instructions:
• Preheat air fryer to 200°C (390°F) for 3–5 mins.
• Place steaks in the basket with room around each piece.
• Cook for 4–5 minutes per side for medium-rare, flipping once.
• Medium: 6–7 mins total
• Rare: 3–4 mins total
• Use a meat thermometer:
• Rare: 50°C
• Medium-rare: 54–56°C
• Medium: 60°C

🧈 Resting (Important):
• Rest for 5–7 minutes, loosely covered with foil, to let juices redistribute.

💡 Pro Tips:
• Add a pat of garlic butter or compound butter when resting for extra richness.
• Serve sliced across the grain with a side of wild mushrooms, root mash, or blackberries for a forager’s touch.