Venison Cube Steak

sandra

Discover the best Venison Cube Steak Recipes for a tender, flavorful meal. Easy tips, rich seasonings, and foolproof cooking methods await!

Prep Time 15

Cook Time 15

Total Time 30

Course dinner

Cuisine American

Servings 4 peoples

Calories 320 kcal

Venison cube steak – The star of the dish! Lean and flavorful this cut benefits from the right cooking techniques to keep it juicy.
Buttermilk or milk with a splash of vinegar/lemon juice – Helps tenderize the meat while reducing any potential gamey flavor.
All-purpose flour – Creates a crisp golden crust when pan-fried.
Salt and black pepper – Essential for seasoning the meat to enhance its natural flavors.
Garlic powder & onion powder – Adds depth and savoriness to the steak.
Paprika – A touch of smokiness balances the venison’s rich taste.
Worcestershire sauce – Brings umami depth and helps tenderize the steak.
Butter & olive oil – A combination for the perfect sear and rich flavor.
Beef broth or venison broth – Ideal for making a delicious pan sauce or gravy.

Sliced onions & mushrooms – Caramelize alongside the steak for added depth.
Red pepper flakes or cayenne – If you like a hint of spice.
Fresh herbs thyme or rosemary – Brings freshness to balance the richness.
Tip: If you have time let the venison cube steak soak in buttermilk for 1–2 hours before cooking. This helps break down fibers, making the meat extra tender and reducing any strong gamey notes.

If your cube steak is thick, gently pound it with a meat mallet to break down the fibers, ensuring tenderness.
Soak the meat in buttermilk for at least 30 minutes (or up to 2 hours) to mellow any gamey flavors and enhance juiciness. Pat dry with paper towels before seasoning.

In a shallow dish, mix flour, salt, black pepper, garlic powder, onion powder, and paprika for a flavorful coating.
Lightly dredge each venison steak in the seasoned flour, pressing gently to ensure an even coating.

Heat a cast iron skillet over medium-high heat and add a mix of butter and olive oil for the best sear.
Once hot, place the steaks in the pan without overcrowding. Cook for 2-3 minutes per side, or until golden brown with a crisp crust.
Remove the steaks and set them aside while you prepare the sauce or gravy.

In the same skillet, add sliced onions, mushrooms, and a splash of Worcestershire sauce for depth.
Pour in beef broth or venison broth, scraping up the browned bits from the pan for extra flavor. Let simmer until slightly thickened.

Return the steaks to the skillet, letting them warm in the sauce for a minute before serving.
Garnish with fresh thyme or parsley and serve alongside mashed potatoes, rice, or roasted vegetables.

Nutrition Information (Per Serving)

Keyword Venison Cube Steak