Ready for an easy and super tasty way to enjoy venison? These venison cube steak recipes are a game-changer! If you’ve got some venison sitting in the fridge and no clue what to do with it, this recipe will make your dinner seriously special. It’s juicy, tender, and cooked with flavors that’ll have everyone at your table asking for seconds. Whether it’s a cozy weeknight dinner or a weekend treat, this dish is a hit. Plus, it’s straightforward enough for even beginner cooks to nail it!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The venison cube steak recipes Recipe
Cooking venison can seem tricky if you’re not used to it, but trust me, these venison cube steak recipes are straightforward and full of flavor! I remember the first time I cooked venison; I was worried that it’d end up tough or gamey. But with the right preparation and a few simple tips, it turned out amazing. This dish is perfect because it lets the natural flavor of venison shine while balancing the meat’s richness with a perfectly seasoned crust or gravy. Venison cube steak is one of those recipes you’ll want to keep in your back pocket for when you want a hearty, home-cooked meal that feels a little fancy but is secretly easy to prepare. And, let’s be real – it’s always kind of special when you’re cooking something like venison. It’s not every day you get to enjoy a dish that feels a little gourmet yet down-to-earth at the same time.Why You’ll Love This Recipe
- Perfect for venison lovers or anyone trying to switch up their usual steak recipes
- Easy-to-follow steps that even beginners can handle
- Delivers a tender, juicy, and flavorful meal
- Uses simple ingredients most people already have at home
- Great for weeknight dinners or special occasions
- Adaptable to different cooking styles and preferences
Key Ingredients and Substitutions
- Venison Cube Steak: This is the star. If you can’t find venison, beef cube steak works too.
- Seasonings: Salt, pepper, garlic powder – the classics! Adjust to taste.
- Flour: Used for dredging and adding a golden crust. For gluten-free options, try almond or rice flour.
- Butter or Oil: To get that nice pan-fried crispiness.
- Broth: Helps create a savory gravy. Beef or veggie broth works as a substitute.
- Onions: Adds a bit of sweetness to the gravy – optional but recommended.
How to Make the Recipe (Step-by-Step)
- Start by seasoning your venison cube steak on both sides with salt, pepper, and garlic powder.
- Coat each steak in a thin layer of flour, shaking off the excess – this step is key for a crispy surface.
- Heat a skillet with butter or oil over medium heat until it sizzles. Cook each steak for about 3-4 minutes per side until golden brown and cooked through.
- If making gravy, remove the steaks and sauté onions in the same pan. Then stir in more flour to thicken and slowly add broth to create a rich gravy.
- Return the steaks to the gravy, let them simmer for a couple of minutes to soak in all that flavor, and you’re done!
- Serve with mashed potatoes, rice, or your favorite veggies for a complete meal.
Expert Tips for Success
Tenderize your steak further by pounding it with a meat mallet beforehand if needed.
Don’t overcook the venison – 3 to 4 minutes per side is usually all it needs.
Let the steaks rest for a couple of minutes after cooking to keep them juicy.
If you’re making gravy, scrape up those browned bits in the pan for extra flavor.
Use a meat thermometer for precision – aim for 130-140°F for a medium-rare result.
Variations and Customizations
Want to mix things up? Try swapping the seasoning with a Cajun spice mix for a kick of heat. If you’re not feeling gravy, these steaks taste great with a simple squeeze of lemon juice or a drizzle of garlic butter. For veggies, roasted sweet potatoes or green beans make awesome sides. And if you’re watching carbs, skip the flour and pan-sear the steaks as-is – they’ll still turn out crispy and delicious.
Nutritional Information
A typical serving of venison cube steak is around 200 calories, primarily high in protein and low in fat compared to beef. Each piece packs around 26g of protein with minimal carbohydrates. If you add gravy, the calorie count might go up depending on the amount of butter and flour used. Venison is a nutrient-dense meat, offering a good amount of iron and B vitamins, making this dish a hearty and wholesome choice even for those with specific dietary needs.
Storage and Reheating Instructions
Got leftovers? Let the steaks cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, warm them on the stovetop in a little butter or gravy to keep them moist. Avoid microwaving if possible, as it may dry them out. If you’ve got gravy, store it separately in the fridge and reheat it in a small saucepan until it’s nice and warm.
Recipe Card of venison cube steak recipes
Equipment
- pan
- shallow bowl
Ingredients list
- 2 venison steaks cube steaks
- 4 tbsp all purpose flour
- 1 egg wash whisked
- 4 tbsp Panko breadcrumbs
- 3 tbsp olive oil
- 1/3 tsp salt and pepper
Step-by-Step Instructions
- For a tender result, make shallow cuts across the top of each steak with a sharp knife, both vertically and horizontally.
- Pat the steaks dry using paper towels. Sprinkle salt and pepper on both sides of the venison cube steaks.
- Dust each steak with all-purpose flour, then dip in a mixture of beaten egg until fully covered.
- Warm the olive oil over medium heat in a pan.
- Coat steaks in Panko breadcrumbs. Cook them in the hot oil on low for 4 minutes per side.
- Take steaks off the heat once the internal temperature is between 130–135°F for medium-rare. Let rest for 5-10 minutes before serving.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use beef instead of venison?
Absolutely! Beef cube steak works just fine in this recipe if you don’t have venison on hand.
What sides go well with venison cube steak?
Mashed potatoes, rice, roasted vegetables, or even a side salad make great pairings.
How do I keep the venison from getting tough?
Don’t overcook it! Venison cooks quickly, so 3-4 minutes per side should do the trick.
Can I make this recipe gluten-free?
Yes, just swap the flour for a gluten-free alternative like almond or rice flour.
Can I freeze cooked venison steaks?
It’s not ideal as it may affect the texture, but you can if needed. Freeze them tightly wrapped for up to 2 months.
What’s the best way to tenderize venison steak?
Pounding it with a meat mallet or marinating it in a little acid (like lemon juice or vinegar) can help tenderize it.