Venison Cube Steak Recipes

After spending the entire day hunting, I was eager to prepare something special, i found Venison Cube Steak.

Fresh venison we had brought home was the perfect choice. Tenderizing the meat and laying out the ingredients at my disposal put a quiet smile on my face. This was not just dinner; it was a memory waiting to be created.

The steaks dropped into the pan with a great sizzle. That was a nice sound by itself. Soon the kitchen was cozy and fragrant with fresh venison. By dinner hour, my family was at the table, their laughter spilling out. I was proud but of more than the meal itself. Proud of the effort it had taken to bring it home.

Venison cube steak is a simple yet hearty dish. It comes from the bottom round, a lean cut of meat that’s tenderized before cooking. Each bite is light but filling, with a 3–4 ounce serving offering just 120–150 calories and a solid 22–26 grams of protein.

Cooking doesn’t take long. In about 20–25 minutes, you can have it tenderized, breaded, and fried to golden perfection. Many people love it with creamy mashed potatoes and rich gravy it’s comfort food at its best. And if venison isn’t handy, beef cube steak works just as well.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 8 servings

Equipment

Quick idea of main equipments used for the Venison Cube Steak 

• Meat Tenderizer
• Cast-Iron Skillet
• Flour Dredging Station
• Tongs
• Meat Thermometer (Optional)
• Mixing Bowls
• Cooking Spoon
• Oven

Ingredients

Before we dive into the ingredients, let me tell you each one plays a role in making this dish irresistible. From the crispy coating to the creamy gravy, here’s what you’ll need to bring this venison cube steak to life:

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Ingredients

• 3 tablespoons flour (for the roux)

• 2 cups flour

• 1 teaspoon baking soda

• 3 tablespoons butter

• 1/2 cup heavy whipping cream

• 1 teaspoon garlic powder

• 1/2 cup vegetable oil

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 eggs (beaten)

• 1/4 cup milk

• 2 pounds venison bottom round steak (about 2 inches thick, trimmed of silver skin)

The gravy is the final touch. Butter lays down richness, and a splash of heavy cream takes it to silky perfection. Every bite feels warm, crispy, and comforting like a story told through flavor.

Preparation Method Guide:

It’s time to dive into its preparation method by step by step properly

Preheat and Prepare:

It preheats at 250°F. While it is preheating, grab a bowl. Mix flour, baking powder, salt, pepper, garlic powder, and a little baking soda. That is your dry base you put it aside. Grab a second bowl and whip eggs up with some milk. Simple, yet essential.

Slice and Tenderize

Remove the venison. Cut it up thin into roughly eight slices. Make each slice tender using a tenderizer. Then dredge each slice. First flour mixture. Then egg wash. And then flour. That double coating produces the crunch.

3.Fry the Steak

Heat the oil in a skillet on medium-high. Wait for the sizzle. Add steaks in a line and don’t overcrowd. Cook for about two minutes each side. You are after golden and crispy. Transfer each batch using a wire rack to the broiler and warm.

4.Making Gravy

Don’t throw out that skillet. Put in the butter, melt it, then add the rest of the flour. Cook it till it is light brown and nutty. Slowly add in the cream while stirring. It gets thick and creamy rich gravy. Pinch of salt. Grains of pepper. Done.

5.Serve and Enjoy

And finally the best. Serve steaks. Spoon rich gravy over the top. Serve with mashed potatoes or greens on the side. Crispy. Rich. Substantial. Comfort food at its finest..

Venison Cube Steak: Tender and Flavorful

Venison cube steak is rich, robust, and lean. It is the kind of cut that turns a typical dinner night out a special night. It does take a bit of care. A Jaccard meat tenderizer is magic, or it can simply be marinated in a high-grade marinade. Both work at opening up those darn tough fibers so the steak is tender and satisfactory.

It starts with the coating. Seasoned flour first. Then a quick stop at egg wash. Back at flour again for a crunchier coating. When steaks are plopped into hot oil, the crust browns and gets crispy. Simultaneously, butter and heavy cream are added together in the pan and yield a decadent gravy that covers up each bite.

Serving and Storing Leftovers

When it comes time to serve, venison cube steak is comfortable beside mashed potatoes or fresh greens or some simple sautéed spinach. It is the type of country dinner where everything comes together in terms of taste. Leftovers? Don’t worry. They keep up to three days in the fridge or freeze them for later.

When you reheat it, do it gradually. Low-heat keeps the edges of the steak crusty and the gravy smooth and creamy. It is that kind of recipe that is comfortable both ways—one evening of a workweek and fancy enough to sit at the table at a special evening.

Conclusion:

It is more than just a meal at the end of it all. It is comfort food on a platter. Crunchy edges, rich gravy, and home-like sides.

And the great thing about it? It is simple enough for a busy weeknight meal but elegant enough for guests.

Every forkful is a story of warmth, of care, of tradition. Whether you’re cooking for loved ones or alone, this recipe is one of utter fulfillment that lingers far longer after the final forkful.

You can also see the similar recipe for Venison Meatloaf.