venison cube steak recipe
The Best venison cube steak recipe
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and gravy, over rice, or even in a sandwich the next day. It’s high in protein, low in fat, and full of iron—exactly the kind of meal I feel good about feeding my family. Plus, venison is a great way to use up meat from hunting season, and it’s always a hit with my husband, who appreciates a meal that tastes like it took hours when it really only took 30 minutes. If you’ve never tried venison cube steak before, this is the recipe to start with. It’s simple, satisfying, and always disappears fast.
Classic Venison Cube Steak with Gravy
Tenderized venison steaks breaded and pan-fried to golden perfection, then smothered in a rich, savory gravy. This hearty dish is a comforting way to enjoy wild game with a homestyle touch.
🥘Ingredients
- 4 venison cube steaks (about 1 lb total)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup buttermilk (or milk)
- 2 tbsp vegetable oil (for frying)
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth (or venison stock)
- 1/2 cup whole milk
- 1/2 tsp Worcestershire sauce
- 1/4 tsp onion powder
- Salt and pepper to taste
👨🍳Directions
-
1
In a shallow bowl, combine flour, salt, black pepper, garlic powder, and paprika. Pour buttermilk into a separate shallow bowl. -
2
Pat the venison steaks dry with paper towels. Dip each steak into the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing lightly to adhere. Set aside on a plate. -
3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the steaks in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown and crispy. Transfer steaks to a warm plate and cover loosely with foil. -
4
Reduce heat to medium and add 2 tbsp flour to the skillet, stirring to combine with the drippings. Cook for 1 minute, scraping up any browned bits. -
5
Gradually whisk in beef broth and milk, ensuring no lumps form. Stir in Worcestershire sauce and onion powder. Simmer for 5-7 minutes, stirring occasionally, until gravy thickens to your desired consistency. Season with salt and pepper to taste. -
6
Return the steaks to the skillet, spooning gravy over them. Simmer for an additional 2 minutes to heat through. Serve hot with mashed potatoes or buttered noodles.
🔧Equipment
- Large skillet (cast iron preferred)
- Shallow bowls (for dredging)
- Tongs or fork
- Whisk
- Measuring cups and spoons
- Plate (for resting steaks)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Venison Cube Steak with Gravy Works
❓ Frequently Asked Questions About Venison Cube Steak with Gravy
1. What cut of venison is best for cube steak?
The best cut for venison cube steak is the top round or bottom round from the hindquarter. These cuts are lean, tender when pounded, and hold up well to the cubing process. Avoid overly tough cuts like the shank or neck, as they won’t tenderize as effectively.
2. Can I use beef cube steak instead of venison in this recipe?
Yes! Beef cube steak works well as a substitute, though the flavor and texture will differ slightly. Beef tends to be fattier and more marbled, so you may need to adjust cooking times (it often cooks faster). For best results, use a lean cut like round steak to mimic venison’s texture.
3. How do I tenderize venison cube steak without making it mushy?
To tenderize venison without overdoing it:
– Use a meat mallet (textured side) to gently pound the steak to ¼-inch thickness.
– Avoid over-marinating (30 minutes to 2 hours max) to prevent mushiness.
– For extra tenderness, try a baking soda slurry (1 tsp baking soda + ½ cup water per pound of meat) for 15–20 minutes before rinsing and patting dry.
4. What’s the best way to cook venison cube steak to avoid dryness?
Venison is lean and dries out easily, so:
– Sear quickly over high heat (2–3 minutes per side) to lock in juices.
– Braise or simmer in a flavorful liquid (broth, wine, or gravy) for 1–2 hours on low heat.
– Don’t overcook—venison is best at medium-rare to medium (130–145°F internal temp). Use a meat thermometer to check.
– Rest the meat for 5–10 minutes before serving to redistribute juices.
5. Can I freeze venison cube steak after cubing or cooking?
Yes, but follow these tips:
– Raw: Freeze cubed steaks in a single layer on a tray first, then transfer to a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.
– Cooked: Cool completely, then store in airtight containers for 2–3 months. Reheat gently in gravy or broth to prevent dryness.
– Avoid refreezing raw venison after thawing to maintain texture and safety.