Deer Meat Cube Steak Recipe

Deer meat cube steak, also known as venison cube steak, is a tender and flavorful cut that can be used in a variety of delicious recipes. Whether you’re looking for a classic comfort food dish or something a bit more unique, here are some tasty Deer Meat Cube Steak Recipes to try:

1. Venison Chicken Fried Steak

Ingredients:

• 1.5 lbs (680g) venison cube steak
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 cup buttermilk or milk
• 1 egg
• Vegetable oil, for frying
• 2 cups beef or venison gravy, for serving

Instructions:

1. Prepare the Cube Steak:

• Using a meat mallet, tenderize the venison cube steak if it hasn’t been tenderized already.
• Cut the cube steak into individual portions.

Leftover Taco Meat Recipe

1. Season the Flour:

• In a shallow dish, combine the flour, salt, black pepper, garlic powder, paprika, and onion powder.

1. Batter the Cube Steak:

• In another shallow dish, whisk together the buttermilk (or milk) and egg.
• Dredge each cube steak portion in the seasoned flour, shaking off any excess.
• Dip the floured cube steak in the buttermilk mixture, ensuring it is fully coated.
• Dredge the cube steak in the seasoned flour again, pressing gently to adhere.

1. Fry the Cube Steak:

• Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
• Carefully place the battered cube steak portions in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
• Drain the fried cube steak on a paper towel-lined plate.

1. Serve:

• Serve the venison chicken fried steak hot, topped with beef or venison gravy.

2. Venison Swiss Steak

Ingredients:

• 1.5 lbs (680g) venison cube steak
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cube Steak:

• Season the venison cube steak with salt and pepper.
• Dredge the cube steak in flour, shaking off any excess.

1. Sear the Cube Steak:

• Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
• Add the floured cube steak and sear on both sides until browned. Remove the cube steak from the skillet and set it aside.

1. Sauté the Vegetables:

• In the same skillet, add the sliced onion and minced garlic. Cook until softened.

1. Add the Liquids and Seasonings:

• Stir in the diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
• Bring the mixture to a simmer.

1. Cook the Swiss Steak:

• Return the seared cube steak to the skillet, ensuring it is submerged in the liquid.
• Reduce the heat to low, cover the skillet, and let it simmer for 1.5 to 2 hours, or until the cube steak is tender.

1. Serve:

• Garnish with chopped fresh parsley.
• Serve the venison Swiss steak hot with mashed potatoes or rice.

3. Venison Cube Steak Stroganoff

Ingredients:

• 1.5 lbs (680g) venison cube steak
• Salt and pepper, to taste
• 2 tbsp butter
• 1 large onion, sliced
• 8 oz (225g) mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 12 oz (340g) egg noodles, cooked according to package instructions
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cube Steak:

• Season the venison cube steak with salt and pepper.
• Cut the cube steak into thin strips.

1. Cook the Cube Steak:

• Melt the butter in a large skillet over medium-high heat.
• Add the cube steak strips and cook until browned. Remove the cube steak from the skillet and set it aside.

1. Sauté the Vegetables:

• Add sliced onion, mushrooms, and minced garlic to the same skillet. Cook until softened.

1. Make the Sauce:

• Sprinkle the flour over the vegetables and stir to combine.
• Gradually pour in the beef broth, stirring constantly to create a smooth sauce.
• Stir in the sour cream, Dijon mustard, and Worcestershire sauce.

1. Combine and Simmer:

• Return the cooked cube steak strips to the skillet and stir to combine with the sauce.
• Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened.

1. Serve:

• Serve the venison cube steak stroganoff over cooked egg noodles.
• Garnish with chopped fresh parsley.

4. Venison Cube Steak Fajitas

Ingredients:

• 1.5 lbs (680g) venison cube steak
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• Tortillas, for serving
• Sour cream, shredded cheese, and salsa (for topping)

Instructions:

1. Prepare the Cube Steak:

• Cut the venison cube steak into thin strips.

1. Cook the Cube Steak:

• Heat the olive oil in a large skillet over medium-high heat.
• Add the cube steak strips and cook until browned. Remove the cube steak from the skillet and set it aside.

1. Sauté the Vegetables:

• Add sliced onion, bell peppers, and minced garlic to the same skillet. Cook until softened.

1. Season and Combine:

• Stir in the chili powder, cumin, paprika, salt, and black pepper.
• Return the cooked cube steak strips to the skillet and stir to combine with the vegetables.
• Squeeze the lime juice over the mixture and stir to combine.

1. Serve:

• Serve the venison cube steak fajitas in tortillas, topped with sour cream, shredded cheese, and salsa.

5. Venison Cube Steak and Gravy

Ingredients:

• 1.5 lbs (680g) venison cube steak
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tbsp vegetable oil
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Mashed potatoes or rice, for serving

Instructions:

1. Prepare the Cube Steak:

• Season the venison cube steak with salt and pepper.
• Dredge the cube steak in flour, shaking off any excess.

1. Sear the Cube Steak:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the floured cube steak and sear on both sides until browned. Remove the cube steak from the skillet and set it aside.

1. Make the Gravy:

• In the same skillet, stir in the beef broth, Worcestershire sauce, thyme, and rosemary.
• Bring the mixture to a simmer.

1. Cook the Cube Steak:

• Return the seared cube steak to the skillet, ensuring it is submerged in the liquid.
• Reduce the heat to low, cover the skillet, and let it simmer for 1.5 to 2 hours, or until the cube steak is tender.

1. Thicken the Gravy (Optional):

• If you prefer a thicker gravy, mix the cornstarch with water and stir it into the skillet. Cook for 5-10 minutes, or until the gravy has thickened.

Venison cube steak is a versatile and delicious cut of meat that can be used in various recipes. Whether you’re making chicken fried steak, Swiss steak, stroganoff, fajitas, or steak and gravy, these recipes will help you create a satisfying and flavorful dish. Happy

6. Classic Southern Deer Meat Cube Steak

If you’re a classic Southern comfort food fan, this recipe will take you to the heart of a home-cooked meal. Southern-style deer meat cube steak is known for its crispy coating, savory gravy, and tender meat. The key to making this dish is in the gravy, which is rich and flavorful, complementing the lean venison perfectly.

Ingredients:

• 4 deer meat cube steaks
• 1 cup flour (for dredging)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup buttermilk (for dipping)
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 tablespoons all-purpose flour (for gravy)
• 1 tablespoon butter

Instructions:

1. Prepare the Steak: In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dip each cube steak in buttermilk, then dredge in the flour mixture, ensuring both sides are well-coated.
2. Fry the Steaks: Heat vegetable oil in a large skillet over medium-high heat. Add the cube steaks and cook for about 3-4 minutes per side until golden brown and crispy. Remove from the skillet and set aside on a paper towel-lined plate to drain.
3. Make the Gravy: In the same skillet, reduce the heat to medium. Add the butter and let it melt, scraping up any browned bits left in the pan. Sprinkle in the flour and whisk until smooth, creating a roux. Slowly add the beef broth while whisking, and cook until the gravy thickens about 5-7 minutes.
4. Serve: Pour the gravy over the crispy cube steaks and serve with mashed potatoes or rice for a complete Southern meal.

7. Venison Cube Steak with Mushroom Sauce

Mushrooms are a perfect pairing with venison, as their earthy flavor enhances the richness of the meat. This recipe uses a creamy mushroom sauce that coats the cube steaks beautifully, adding a comforting touch to the dish.

Ingredients:

• 4 deer meat cube steaks
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup sliced mushrooms (button or cremini)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup beef broth
• 1 tablespoon fresh parsley (for garnish)

Instructions:

1. Season and Cook the Steak: Season the cube steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the steaks for about 4 minutes per side until browned and cooked through. Remove from the pan and set aside.
2. Make the Mushroom Sauce: In the same skillet, add the mushrooms and onions, and cook for 5 minutes, until they soften and release their moisture. Add the garlic and cook for another minute, until fragrant.
3. Add Cream and Broth: Pour in the heavy cream and beef broth, stirring well to combine. Let the sauce simmer for about 5 minutes until it thickens.
4. Serve: Return the cube steaks to the skillet, spoon the mushroom sauce over them, and cook for an additional 3 minutes to heat everything through. Garnish with fresh parsley before serving.

8. Venison Cube Steak Stir-Fry

For those looking to add a little Asian flair to their deer meat, a stir-fry can be a delicious option. This recipe combines the tenderness of cube steak with a savory, slightly sweet sauce, and loads of fresh vegetables.

Ingredients:

• 4 deer meat cube steaks, sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup snap peas
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Marinate the Steak: In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, and cornstarch. Add the sliced cube steak to the mixture, stirring to coat. Let it marinate for 15-20 minutes.
2. Stir-Fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the bell pepper, onion, and snap peas, and stir-fry for about 4-5 minutes until they start to soften. Remove the vegetables from the pan and set aside.
3. Cook the Steak: In the same skillet, add sesame oil. Add the marinated cube steak strips and stir-fry for about 3-4 minutes until the steak is cooked through.
4. Combine and Serve: Return the vegetables to the pan with the beef, stirring to combine everything. Cook for an additional 2 minutes, allowing the sauce to thicken. Garnish with sesame seeds before serving.

Frequently Asked Questions About Deer Meat Cube Steak Recipe

1. Can I substitute venison cube steak for beef cube steak in recipes?
   • Answer: Yes, you can substitute venison cube steak for beef cube steak in most recipes. However, keep in mind that venison has a milder flavor and is leaner than beef, so you may need to adjust the seasonings and cooking time accordingly. Adding some fat, like butter or oil, can help keep the venison moist and flavorful.
2. How do I tenderize venison cube steak?
   • Answer: To tenderize venison cube steak, use a meat mallet to pound the steak until it is about 1/4-inch thick. This helps to break down the fibers and make the meat more tender. You can also marinate the cube steak in an acidic mixture, such as buttermilk, vinegar, or lemon juice, to further tenderize it.
3. What are some common seasonings that go well with venison cube steak?
   • Answer: Venison cube steak pairs well with a variety of seasonings, including garlic, onion, paprika, chili powder, cumin, thyme, rosemary, and bay leaves. You can also add sauces like tomato paste, Worcestershire sauce, or soy sauce to enhance the flavor.
4. Can I freeze leftover venison cube steak dishes?
   • Answer: Yes, you can freeze leftover venison cube steak dishes. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. Frozen leftovers can be stored for up to 2-3 months. Thaw the leftovers in the refrigerator overnight before reheating and serving.
5. How do I prevent venison cube steak from drying out?
   • Answer: To prevent venison cube steak from drying out, cook it slowly over low heat and add moisture through sauces, broths, or tomatoes. You can also baste the cube steak with pan juices or broth while it cooks to keep it moist. Additionally, avoid overcooking the venison, as this can make it tough and dry.