Ingredients:
- 2 cups sliced venison
- 1 big capsicum (Cut this capsicum into big cubes)
- 1 onion (Cut it into quarters. Now separate the layers carefully.)
- 5 tbsp. gram flour
- A pinch of salt to taste
For the filling:
- 2 cup fresh green coriander
- ½ cup mint leaves
- 4 tsp. fennel
- 2 tbsp. ginger-garlic paste
- 1 small onion
- 6-7 flakes garlic (optional)
- Salt to taste
- 3 tbsp. lemon juice
Method:
- You will first need to make the chutney. Add the ingredients to a blender and make a thick paste. Slit the pieces of venison and stuff half the paste into the cavity obtained.
- Take the remaining paste and add it to the gram flour and salt. Toss the pieces of venison in this mixture and set aside.
- Apply a little bit of the mixture on the capsicum and onion. Place these on a stick along with the venison pieces.
- Pre heat the Air Fryer at 290 Fahrenheit for around 5 minutes. Open the basket. Arrange the satay sticks properly. Close the basket. Keep the sticks with the venison at 180 degrees for around half an hour while the sticks with the vegetables are to be kept at the same temperature for only 7 minutes. Turn the sticks in between so that one side does not get burnt and also to provide a uniform cook.