If you’re searching for a delicious and satisfying way to prepare venison, this venison cubed steak recipe is exactly what you need. Known for its tender texture and rich, earthy flavor, venison cubed steak can be transformed into a comforting dish that’s perfect for any occasion.
In this guide, I’ll walk you through a step-by-step process to make the most flavorful and tender venison cubed steak. Whether you’re new to cooking wild game or a seasoned pro, this recipe is simple, versatile, and guaranteed to impress. Pair it with creamy mashed potatoes, a side of roasted vegetables, or fluffy biscuits for the ultimate comfort meal.
Ingredients for the Best Venison Cubed Steak Recipe
Before we get started, let’s gather everything we need to make this delicious and tender venison cubed steak recipe. I’ve kept the ingredient list simple so you can focus on bringing out the natural flavors of the venison.
For the Venison Cubed Steak:
- 1.5 lbs venison cubed steak (or tenderized venison steaks)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (for a subtle smoky flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for frying)
For the Gravy (Optional but Recommended):
- 2 tablespoons butter or oil (from frying the steaks)
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth or venison stock
- 1/2 teaspoon Worcestershire sauce (for added depth of flavor)
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- A squeeze of lemon for brightness
These simple ingredients will help you create a tender and flavorful dish with minimal effort. I promise, once you try this recipe, you’ll find yourself coming back to it again and again!
Step-by-Step Instructions for Venison Cubed Steak Recipe
Step 1: Prepare the Venison Cubed Steak
To start, I like to pat the venison cubed steaks dry with a paper towel. This helps the flour coating stick better to the meat. Next, I prepare the dredging mixture by combining the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish. Once the flour mixture is ready, I coat each piece of venison cubed steak evenly, making sure to shake off any excess flour.
Step 2: Cook the Venison Cubed Steak
Once the steaks are ready to go, I heat about two tablespoons of olive oil or butter in a large skillet over medium heat. When the oil is hot but not smoking, I carefully place the coated venison steaks into the skillet. I make sure not to overcrowd the pan so each steak cooks evenly. I let them cook for about 3–4 minutes per side until they’re golden brown and crispy. If I need to work in batches, I transfer the cooked steaks to a plate and cover them loosely with foil to keep them warm.
Step 3: Make the Gravy (Optional)
If you’re like me and love a rich, savory gravy, this step is a must. Using the same skillet, I melt two tablespoons of butter (or use the leftover oil from frying) over medium heat. Once melted, I whisk in two tablespoons of all-purpose flour and let it cook for about a minute to eliminate the raw flour taste. Slowly, I pour in the beef broth while whisking constantly to avoid lumps. I add a dash of Worcestershire sauce for a boost of flavor and season with salt and pepper. I let the gravy simmer for 3–4 minutes, whisking occasionally, until it thickens to a smooth, velvety consistency.
Step 4: Serve and Enjoy
Finally, I plate the venison cubed steak and spoon the warm, savory gravy generously over the top. For a finishing touch, I garnish with fresh parsley and a squeeze of lemon juice to brighten the dish. This recipe pairs beautifully with creamy mashed potatoes, roasted vegetables, or fluffy biscuits for the ultimate comfort meal.
How to Store Venison Cubed Steak
If you have leftovers from this delicious venison cubed steak recipe, proper storage will keep the flavors and textures just right. First, allow the venison steaks to cool to room temperature, but don’t leave them out for more than 2 hours to avoid any spoilage. Once cooled, place the steaks in an airtight container or wrap them tightly in aluminum foil. You can store them in the refrigerator for up to 3–4 days.
For longer storage, the venison cubed steaks freeze beautifully. To freeze, wrap each piece of steak individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. Be sure to label the bag with the date; the steaks will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them again, let the steaks thaw overnight in the refrigerator.
To reheat, I recommend using a skillet over low to medium heat. Adding a small amount of butter or oil to the pan will help keep the steaks tender and prevent them from drying out. If you’re reheating with gravy, simply warm everything together for a quick and easy meal.
With these storage tips, you can enjoy your venison cubed steak without losing any of its incredible flavor!
Pro Tips for a Successful Venison Cubed Steak Recipe
- Tenderize the Meat
If your venison steaks aren’t already cubed (tenderized), I recommend pounding them with a meat mallet or tenderizer. This step breaks down the tough muscle fibers, resulting in a more tender and enjoyable steak. - Don’t Overcook the Steak
Venison is a lean meat, which means it can dry out quickly. Cook the steaks over medium heat and stick to 3–4 minutes per side for the best results. Overcooking can make the meat tough and chewy. - Use a Cast-Iron Skillet
A well-seasoned cast-iron skillet retains heat evenly and creates a nice golden crust on the venison steaks. This adds texture and locks in flavor. If you don’t have one, a heavy-bottomed skillet will work too. - Season the Flour Well
The dredging flour is key to adding flavor, so don’t skip the seasonings. I always add garlic powder, onion powder, smoked paprika, salt, and pepper to make the coating delicious and savory. - Let the Meat Rest Before Serving
Once the steaks are done, let them rest for 5 minutes under loose foil. This allows the juices to redistribute throughout the meat, keeping the steaks tender and flavorful. - Don’t Skip the Gravy
While optional, the rich, savory gravy takes this dish to the next level. Use the leftover drippings from the pan for maximum flavor, and whisk constantly to avoid lumps. - Pair with Complementary Sides
Venison cubed steak shines when served with creamy mashed potatoes, buttery biscuits, or roasted vegetables. The sides soak up the gravy and enhance the overall dish. - Adjust Seasonings to Taste
Venison has a unique, earthy flavor, so don’t hesitate to taste and adjust your seasonings. A little extra salt, a squeeze of lemon, or a dash of Worcestershire sauce can balance the flavors beautifully.
Serving Suggestions for Venison Cubed Steak Recipe
To make this venison cubed steak recipe a complete and satisfying meal, pair it with the perfect sides. Here are some delicious options:
- Mashed potatoes without milk are a great choice. They’re creamy, dairy-free, and soak up the savory gravy beautifully. Check out this simple mashed potatoes without milk recipe for an easy side dish.
- For a hearty addition, serve the steak with a warm biscuit or freshly baked bread. If you love comforting recipes, you might also enjoy this tender and flavorful beef shank recipe.
- Roasted vegetables, such as green beans, carrots, or Brussels sprouts, bring a fresh contrast to the rich steak and gravy. They add both color and balance to the meal.
- For a simple and easy meal prep option, consider pairing this dish with hearty sides like this flavorful ground beef crock pot recipe. It’s perfect for busy weeks when you want ready-to-go meals.
- Finally, if you’re looking to mix up your steak dishes, try this delicious chipotle steak bowl recipe for a bold, smoky twist on a classic.
With these suggestions, your venison cubed steak meal will truly shine. Whether you prefer creamy potatoes, roasted vegetables, or hearty meal-prep ideas, there’s something here to please every palate.ings will make the dish truly shine.
FAQs About Venison Cubed Steak Recipe
1. Should I soak venison cube steak before cooking?
Yes, soaking venison cube steak can help improve its flavor and tenderness. I recommend soaking it in buttermilk, milk, or a simple saltwater brine for 2–4 hours. This process helps neutralize any strong “gamey” flavor and tenderizes the meat, ensuring a better texture when cooked.
2. What is the best way to cook venison steak?
The best way to cook venison steak is quickly over medium-high heat to avoid overcooking. Venison is a lean meat, so it’s important to sear it for about 3–4 minutes per side until it’s golden brown. Pairing it with a rich gravy or marinade helps lock in moisture and enhance the natural flavors of the venison.
3. How do you cook cube steak so it’s not tough?
To keep cube steak tender, start by tenderizing the meat (if it isn’t already pre-tenderized) with a meat mallet. Coat it in seasoned flour, and then cook it over medium heat for just a few minutes per side. Avoid overcooking, as venison can become tough quickly. Letting the steak rest for 5 minutes before serving also helps retain its juiciness.
4. Is venison cube steak healthy?
Yes, venison cube steak is a healthy protein option! It’s naturally leaner than beef and lower in fat and calories while being high in essential nutrients like iron, zinc, and B vitamins. Plus, venison is often free of hormones and antibiotics, making it a great choice for a nutritious and wholesome meal.
In summary, this venison cubed steak recipe is the perfect way to transform a lean and flavorful cut of meat into a hearty, comforting dish. By following the steps carefully—tenderizing, seasoning, and cooking the steak just right—you’ll achieve tender, juicy results every time.
Additionally, the savory gravy and thoughtful pairings, like creamy mashed potatoes or roasted vegetables, make this recipe a complete meal that’s perfect for any occasion. Whether you’re preparing a cozy weeknight dinner or hosting family and friends, this dish is guaranteed to impress.
Finally, with proper storage and reheating tips, you can enjoy leftovers that taste just as good as the first serving. So, give this recipe a try, and I’m confident it will become a favorite in your kitchen. Happy cooking, and enjoy every delicious bite!
