Air Fryer Herb-Crusted Venison Medallions with Garlic Roasted Brussels Sprouts
Savor tender venison medallions coated in a herb crust, air-fried to achieve a crispy exterior and juicy center, served with garlicky, crisp Brussels sprouts. This main course is quick, easy, and ideal for weeknight dinners or family meals. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 10 minutes; total about 55 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 5 minutes of air-fryer preheating. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Ingredients
- 1 lb venison medallions (about 4 pieces, roughly 4 oz each)
- 2 tablespoons almond flour
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, thinly sliced
- Salt and pepper, to taste
- 1 teaspoon lemon zest (optional, for garnish)
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
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Preheat your air fryer to 400°F (200°C) for about 5 minutes while prepping ingredients.
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In a shallow bowl, mix almond flour, rosemary, thyme, garlic powder, smoked paprika, sea salt, and black pepper to create the herb coating.
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Pat dry the venison medallions. Drizzle 1 tablespoon olive oil over them and press the herb crust mixture evenly on all sides to adhere.
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Toss halved Brussels sprouts with the remaining 1 tablespoon olive oil, sliced garlic, salt, and pepper in a separate bowl until evenly coated.
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Place the Brussels sprouts in a single layer in the air fryer basket. Air fry at 400°F for 8 minutes, shaking halfway to ensure even crisping.
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After 8 minutes, move Brussels sprouts to the basket edges to free space in the center for the venison medallions.
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Add the herb-coated venison to the basket only if there is room for a single layer with airflow; otherwise cook it in a separate batch. Air fry at 400 F, flipping halfway, until a thermometer in the thickest part reads at least 160 F (71 C). Start checking after 7-9 minutes and continue as needed. Remove the sprouts when tender and browned; do not keep cooking them solely to match the venison.
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Remove venison and Brussels sprouts. Let venison rest 5 minutes to retain juices.
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Optionally, garnish Brussels sprouts with lemon zest and sprinkle chopped parsley over venison for a fresh finish.
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Serve immediately and enjoy your crispy herb-crusted venison with savory garlic roasted Brussels sprouts.
Recipe guidance
Crispiness Control
Pat the venison medallions dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.
Timing note
Allow for preparation, preheating, the initial 8-minute sprout stage, venison cooking to 160 F, any separate batches and a 5-minute rest.
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