We love venison cubed steak for its lean and flavorful bite. It’s a beloved staple among game enthusiasts who appreciate its earthy taste and quick cooking process.
We’ve discovered that cubed steak’s tender texture lends itself to all kinds of comforting meals. From simple pan-frying to slow-simmering with savory sauces we can transform this cut into a crowd-pleasing feast. We trust our creative methods to bring out the best in every slice so let’s dive in and start cooking.
We’re excited to share our tips on selecting fresh venison and prepping it to perfection. Whether you’re new to game meats or a seasoned cook let’s discover the joy of venison together.
Venison Cubed Steak Recipes
Pan-Fried Venison Cubed Steak
We love this simple and quick approach for tender venison cubed steak. The crispy exterior pairs well with mashed potatoes or steamed vegetables.
Ingredients:
- 1 pound venison cubed steak (patted dry)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil
Steps:
- Season steak with salt and black pepper.
- Place the flour in one shallow dish and the beaten eggs in another.
- Dip each steak in flour and shake off any excess.
- Submerge the floured steak in the beaten eggs to coat completely.
- Return the steak to the flour and press gently to form a crunchy layer.
- Warm vegetable oil in a skillet over medium heat.
- Fry the coated steak for 3 minutes per side or until golden brown.
- Transfer to a plate lined with paper towels and serve hot.
Braised Venison Cubed Steak in Onion Gravy
We prefer this style when we have a little extra time to let our venison cubed steak soak up hearty flavors.
Ingredients:
- 1 pound venison cubed steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 large onion (sliced)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried thyme
Steps:
- Season steak with salt and black pepper.
- Melt butter in a large pot over medium heat then sear steak for 1 minute per side.
- Remove steak and set aside on a plate.
- Add onion to the pot and cook until caramelized.
- Stir in all-purpose flour and cook for 1 minute to form a roux.
- Pour in beef broth and whisk to break up lumps.
- Stir in dried thyme then return steak to the pot.
- Reduce heat to low and cover.
- Simmer for 25 minutes or until steaks are fork-tender.
Cooking Times and Internal Temperature
Use this table as a quick reference for venison steak doneness:
| Doneness | Internal Temperature (°F) |
|---|---|
| Medium-Rare | 130 to 135 |
| Medium | 135 to 145 |
| Well-Done | 150 or above |
We adjust our timings based on personal preference. We enjoy our venison cubed steak around medium doneness for the most flavor.
Ingredients
We rely on a few choice items to showcase the flavor of venison cubed steak. Each element contributes to a succulent, satisfying texture that highlights this lean game meat.
Essential Seasonings
We recommend these core spices for balanced seasoning:
- Kosher salt, preferably coarse
- Black pepper, freshly ground
- Garlic powder or minced garlic
- Onion powder or dried onion flakes
- Smoked paprika, for subtle smoky notes
Use the following measurements per pound of venison for consistent results:
| Ingredient | Measurement |
|---|---|
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Smoked paprika | ½ teaspoon |
Optional Add-Ons
- Fresh herbs such as thyme or rosemary
- Red pepper flakes for extra heat
- Sliced mushrooms for earthy depth
- Sautéed onions to enhance sweetness
- Worcestershire sauce for rich umami
Equipment & Tools
We rely on heavy pans, sharp knives, and precise measuring equipment. These essentials help us achieve tender venison cubed steak every time.
Recommended Utensils
- Cast-Iron Skillet
Retains heat effectively for even browning of venison cubed steak and helps develop robust flavor.
- Tongs
Allows quick flipping of steak pieces without piercing the meat.
- Meat Thermometer
Provides accurate readings of internal temperatures to prevent overcooking or undercooking.
- Measuring Spoons
Ensures we add seasonings in exact amounts for consistent taste.
- Cutting Board
Offers a clean surface for trimming and prepping steaks.
- Paper Towels
Helps pat the meat dry to enhance browning in the skillet.
Preparation Steps
We have our venison cubed steak ready. Now we focus on essential methods to achieve the most tender and flavorful results.
Tenderizing
We use a meat mallet to gently pound each cubed steak. That helps break down any tough fibers and keeps the steak fork-tender. We start by patting the steaks dry with paper towels. We place each piece between two sheets of plastic wrap. Then we give firm but controlled taps along the surface of the meat. We aim to avoid tearing the meat. That way we maintain its structure and marbling. We lightly season both sides with salt and black pepper after tenderizing.
Marinating
We choose a marinade based on our preferred flavor profile. Acidic liquids like buttermilk or red wine vinegar soften tougher cuts and balance the lean character of venison. We combine our chosen marinade in a shallow dish. Then we fully submerge the steaks for the recommended time. We keep them in the refrigerator to maintain food safety.
Here is our quick marinade time guide:
| Type of Marinade | Recommended Time |
|---|---|
| Acidic-based marinade | 2 to 4 hours |
| Dairy-based marinade | 4 to 6 hours |
| Herbal marinade | 1 to 2 hours |
We discard excess marinade before cooking. That prevents any scorching in the skillet. Then we season the steaks again if desired. We are now ready to cook.
Cooking Instructions
We are ready to transform our venison cubed steak into a succulent meal. Let us dive into two straightforward cooking methods.
Pan-Frying Technique
- Preheat a cast-iron skillet over medium-high heat for 3 minutes.
- Add 1 tablespoon of oil or melted butter to the skillet for a golden crust.
- Pat the venison cubed steak dry; season with salt, black pepper, onion powder, and a pinch of smoked paprika.
- Place the steaks in a single layer. Cook for 3 to 4 minutes on each side or until they reach your desired doneness. See our quick reference below for recommended internal temperatures.
- Remove the steaks from the skillet. Let them rest for 5 minutes to preserve their juices.
| Doneness | Internal Temperature (°F) | Approximate Pan-Fry Time (per side) |
|---|---|---|
| Rare | 120-125 | 2 to 3 minutes |
| Medium | 130-140 | 3 to 4 minutes |
| Well Done | 150+ | 4 to 5 minutes |
Oven-Baked Method
- Preheat the oven to 375°F.
- Lightly coat a baking dish with oil or cooking spray.
- Season each venison cubed steak with garlic powder, onion powder, kosher salt, and black pepper.
- Place the steaks in the dish without overlapping.
- Bake for 15 to 20 minutes or until they reach 130 to 140°F for medium results.
- Remove the dish from the oven. Let the steaks rest briefly before serving.
Conclusion
We hope you’ve felt inspired to explore your creativity with venison cubed steak This cut offers countless possibilities and delicious meals We look forward to hearing how your culinary adventures transform this lean protein into hearty dishes
Feel free to experiment with spices or techniques from your own kitchen There’s always more to discover when we gather quality ingredients and cook with care We wish you great success in all your venison meals
Frequently Asked Questions
What makes venison cubed steak appealing?
Venison cubed steak is a lean, flavorful cut often favored by game meat enthusiasts. Its unique taste and finer texture set it apart from standard beef options. This versatile cut can be prepared in comforting dishes, like pan-fried steaks or slow-cooked meals. When seasoned and cooked correctly, it delivers a satisfying bite that appeals to both new and experienced cooks.
How should I tenderize venison cubed steak?
Use a meat mallet to gently break down the muscle fibers, which helps the steak cook more evenly. Avoid over-tenderizing to keep it from getting mushy.
What seasonings work best for venison cubed steak?
Most cooks rely on kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Additional flavors, such as fresh herbs, red pepper flakes, or Worcestershire sauce, can be added. Experiment to find your favorite combination while keeping the natural taste intact.
Why is marinating important?
Marinating helps enhance flavor and tenderness. Acidic or dairy-based marinades break down tough fibers, while fresh herbs add depth. Start with a short marinating time so you don’t overpower the meat, then adjust as needed.
Which cooking methods are recommended?
Pan-frying and oven-baking are two popular methods. Pan-frying creates a lovely crust, and oven-baking produces evenly cooked steaks. Both methods yield delicious results when the meat is cooked to the recommended internal temperature and allowed to rest.
What equipment do I need to cook venison cubed steak?
A cast-iron skillet or heavy pan is ideal for browning, while a meat thermometer ensures doneness. Sharp knives, tongs, measuring spoons, and a sturdy cutting board also help in prepping and cleaning easily.
How long should I cook venison cubed steak?
Time varies based on thickness and preferred doneness. A meat thermometer is the best guide—aim for medium (about 135–145°F). Overcooking can result in dryness, so keep a close watch on temperature for tender, juicy meat.