I've finally got round to trying an air fryer - specifically the Instant Pot Duo Crisp with "Ultimate Lid". I found it on special offer, and got it mostly because it is supposedly multi-functional.
For my first attempt at a meal I decided to use the Roast function and do a Muntjac haunch. I'm more used to gas ovens, and would normally do this at Gas 7 for 25 mins, and then Gas 5 for a further 20. I decided to go for 204 C (the max) for 25 mins and 170 C for 20, plus resting time.
The weight of the haunch (bone in) was 1200 grams. I made a rub of olive oil, black pepper, oregano & basil, and a splash of maple syrup, and in it went.
I went ahead with the first phase, setting it for the 25 mins, but when it came to the second phase I realised that it wanted to cool down before I could start it at the lower temp. That resulted in quite a pause in the cooking, I tried to help it cool by opening it. I do not know if I should have set it for 45 mins and tried to drop the temp at the right time, has anyone got advice on that?
Anyhow, it looked OK ( apart from a bit more charring to the top than I would have had in a normal oven ) and a meat thermometer read 65 C in the thickest part. I bet there would be less charring without the maple syrup.
With the delays etc, once rested and veg prepped I was utterly starving. It tasted very good, I went back for seconds.
For my first attempt at a meal I decided to use the Roast function and do a Muntjac haunch. I'm more used to gas ovens, and would normally do this at Gas 7 for 25 mins, and then Gas 5 for a further 20. I decided to go for 204 C (the max) for 25 mins and 170 C for 20, plus resting time.
The weight of the haunch (bone in) was 1200 grams. I made a rub of olive oil, black pepper, oregano & basil, and a splash of maple syrup, and in it went.
I went ahead with the first phase, setting it for the 25 mins, but when it came to the second phase I realised that it wanted to cool down before I could start it at the lower temp. That resulted in quite a pause in the cooking, I tried to help it cool by opening it. I do not know if I should have set it for 45 mins and tried to drop the temp at the right time, has anyone got advice on that?
Anyhow, it looked OK ( apart from a bit more charring to the top than I would have had in a normal oven ) and a meat thermometer read 65 C in the thickest part. I bet there would be less charring without the maple syrup.
With the delays etc, once rested and veg prepped I was utterly starving. It tasted very good, I went back for seconds.
never done venison in it, may have to try
