Deer cubed steak offers a delicious twist on a classic comfort food favorite. This recipe transforms lean venison into tender, flavorful steaks perfect for a hearty meal. Whether you’re a seasoned hunter or just love game meat, this dish brings out the best in deer with simple ingredients and straightforward techniques.
We’ll show you how to tenderize and season the venison to lock in moisture and enhance its natural flavor. This recipe is perfect for those looking to enjoy a satisfying, protein-packed dinner that’s both rustic and refined. Let’s dive into making a deer cubed steak that’s sure to impress at your next meal.
Ingredients
To create our perfect Deer Cubed Steak, we’ll need carefully selected ingredients that enhance the natural flavor and tenderness of the venison. Below are the essentials categorized for ease of preparation.
For the Deer Cubed Steak
- 2 pounds of venison round or sirloin steak, trimmed of excess fat and cubed for tenderness
- 1 cup all-purpose flour, for coating the steaks before cooking
- 1 teaspoon salt, enhances the natural flavors
- 1 teaspoon black pepper, freshly ground for a subtle kick
- 1 teaspoon paprika, adds a smoky depth and color
- 2 tablespoons vegetable oil or another high-heat oil, for searing
For the Marinade or Seasoning
- 1 cup buttermilk or whole milk, for tenderizing and moisture retention
- 2 cloves garlic, minced for aromatic depth
- 1 tablespoon Worcestershire sauce, boosts umami
- 1 teaspoon onion powder, complements the garlic
- 1 tablespoon fresh rosemary or thyme, finely chopped to accent the gamey flavor
- ½ teaspoon cayenne pepper (optional), if we want a touch of heat
For the Gravy or Sauce (Optional)
- 2 tablespoons butter, for richness
- 2 tablespoons all-purpose flour, to thicken the gravy
- 2 cups beef or venison broth, adds depth and enhances the game flavor
- 1 teaspoon Dijon mustard, for subtle tang
- Salt and pepper, to taste as we finish the sauce
| Ingredient Category | Key Ingredients |
|---|---|
| Deer Cubed Steak | Venison steak, all-purpose flour, salt, black pepper, paprika, vegetable oil |
| Marinade or Seasoning | Buttermilk, garlic, Worcestershire sauce, onion powder, fresh herbs, cayenne pepper |
| Gravy or Sauce (Optional) | Butter, flour, beef or venison broth, Dijon mustard, salt, pepper |
Equipment Needed
To craft the perfect Deer Cubed Steak, having the right equipment on hand ensures smooth preparation and excellent results. Below we list the essential tools and some recommended extras to elevate our cooking experience.
Essential Cooking Tools
These tools are fundamental for preparing and cooking our deer cubed steak recipe efficiently and precisely:
- Sharp Chef’s Knife – for trimming fat and sinew from venison steaks.
- Cutting Board – preferably wooden or plastic to protect knife edges.
- Meat Tenderizer (Cubing Mallet) – critical for tenderizing the venison and creating the characteristic cubed texture.
- Mixing Bowls – to combine and marinate the steaks.
- Measuring Cups and Spoons – for accurate seasoning and flour amounts.
- Heavy Skillet or Cast Iron Pan – for even heat distribution and browning.
- Tongs – to flip steaks without piercing meat.
- Whisk – for mixing gravy or marinade ingredients smoothly.
Recommended Additional Equipment
To enhance control and convenience in preparing a restaurant-quality deer cubed steak, consider the following:
| Equipment | Purpose |
|---|---|
| Meat Thermometer | Ensures steaks reach safe internal temperature quickly and precisely. |
| Cooling Rack | Helps rest steaks after cooking without sogginess. |
| Food Processor | Speeds up herb chopping or mixing marinade ingredients. |
| Splatter Screen | Keeps stovetop clean from oil splashes during frying. |
| Cast Iron Griddle | Offers a larger, flat surface for cooking multiple steaks evenly. |
Having this equipment set ready streamlines every step, from prepping to flipping, browning to serving, guaranteeing our deer cubed steak is tender, juicy, and full of flavor.
Preparation
To achieve the best results with our Deer Cubed Steak Recipe, precise preparation is key. We will walk through tenderizing the venison, seasoning it to enhance flavor, and getting the gravy or sauce ingredients ready for cooking.
Preparing the Deer Cubed Steak
Start by trimming any excess fat or silver skin from 2 pounds of venison round or sirloin steak. Place each steak piece on a sturdy cutting board. Using a meat tenderizer, firmly and evenly pound the steaks until the meat reaches about 1/2 inch thickness. This mechanical tenderizing process breaks down muscle fibers, making the venison more tender and suitable for cubed steak preparation.
Next, use a cubing blade or meat tenderizer tool to create uniform indentations or “cubes” across each steak surface. These tiny cuts help the steak absorb marinades and seasonings better while also improving overall tenderness.
| Step | Action | Purpose |
|---|---|---|
| Trim | Remove excess fat and silver skin | Clean cut for even cooking |
| Pound | Flatten to 1/2 inch thickness | Tenderizes tough venison |
| Cube (tenderize) | Create indentations with cubing blade | Enhances marinade absorption and tenderness |
Marinating or Seasoning the Steak
For maximum flavor and moisture retention, soak the tenderized steaks in a marinade or apply a dry seasoning blend.
Marinade Ingredients:
- 1 cup buttermilk
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon fresh chopped herbs (parsley or thyme)
- Optional: 1/4 teaspoon cayenne pepper for heat
Marinating Instructions:
- Combine all marinade ingredients in a large mixing bowl.
- Submerge the prepared venison steaks completely.
- Cover and refrigerate for 4 to 6 hours or overnight for best penetration.
If opting for dry seasoning instead of marinating, mix together:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Lightly dredge each steak with the seasoning mix just before cooking.
Preparing the Gravy or Sauce Ingredients
To complement our deer cubed steak, preparing a rich gravy is ideal. Gather the following:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth (or venison broth if available)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Gravy Preparation Steps:
- Melt butter over medium heat in a heavy skillet.
- Whisk in flour to create a roux. Cook until golden brown (3-4 minutes).
- Gradually whisk in the broth ensuring no lumps form.
- Stir in Dijon mustard, salt, and pepper.
- Simmer and stir until thickened, about 5 minutes.
The resulting gravy perfectly balances the lean venison, adding moisture and bold flavor to our dish.
Cooking Instructions
Mastering the art of cooking deer cubed steak transforms this lean venison into a tender, flavorful meal. Follow our step-by-step guide below to ensure each steak is perfectly cooked and juicy.
How to Cook Deer Cubed Steak on the Stove
- Preheat the skillet: Heat 2 tablespoons of vegetable oil in a heavy skillet or cast iron pan over medium-high heat until shimmering.
- Prepare the steaks: Remove the marinated or seasoned deer cubed steaks from the refrigerator. Pat them dry lightly with a paper towel to prevent excessive splattering.
- Dredge the steaks (optional): Coat each steak evenly with all-purpose flour mixed with salt, black pepper, and paprika for a flavorful crust.
- Cook the steaks:
- Place the steaks gently in the hot skillet.
- Cook for 3 to 4 minutes per side without moving to develop a golden-brown crust.
- Flip the steaks using tongs and cook the other side for another 3 to 4 minutes.
- Check doneness: Use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Rest the steaks: Transfer the cooked steaks to a plate and tent with foil. Let them rest for 5 minutes to redistribute the juices.
“Achieving a perfect sear while maintaining tenderness is key for a delicious deer cubed steak experience.”
Alternative Cooking Methods (Oven, Grill, Slow Cooker)
| Cooking Method | Temperature/Setting | Time | Notes |
|---|---|---|---|
| Oven | 375°F (190°C) | 15–20 minutes | Preheat oven, sear steaks on stove first, then finish in oven. |
| Grill | Medium-high heat | 4–5 minutes per side | Use direct heat; avoid overcooking to prevent dryness. |
| Slow Cooker | Low | 6–8 hours | Brown steaks first, then slow cook with broth and herbs for tenderness. |
- Oven: Sear steaks on the stove for 2 minutes per side. Transfer to a baking sheet and bake until cooked to desired doneness.
- Grill: Oil the grill grates. Cook steaks directly over medium-high heat, turning once.
- Slow Cooker: Brown the steaks first to lock in flavor. Place in slow cooker with broth, herbs, and onions. Cook on low for 6–8 hours until fork-tender.
Making the Gravy or Sauce
- Melt butter: In the same skillet used for cooking steaks, melt 3 tablespoons of butter over medium heat.
- Make roux: Whisk in 3 tablespoons of all-purpose flour. Cook the mixture, stirring constantly, for 2–3 minutes until golden and fragrant.
- Add broth: Gradually whisk in 2 cups of beef or venison broth. Continue whisking to avoid lumps.
- Season: Stir in 1 teaspoon of Dijon mustard, salt, black pepper, and optional smoked paprika for depth.
- Simmer: Reduce heat to low and simmer the gravy for 5–7 minutes until thickened to a smooth, velvety consistency.
- Finish with herbs: Add chopped fresh parsley or thyme for fresh herbaceous notes.
- Serve: Spoon generously over the rested deer cubed steak for a rich and savory complement.
Serving Suggestions
To elevate our deer cubed steak recipe, we recommend pairing it with complementary sides and thoughtful garnishes that enhance the rich flavors and tender texture of the venison.
Side Dishes That Pair Well
We suggest sides that balance the robust, gamey taste of the deer cubed steak with textures and flavors that bring harmony to the meal. Here are our top picks:
- Creamy Mashed Potatoes: The velvety smoothness cuts through the steak’s hearty texture.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes provide natural sweetness and an earthy crunch.
- Garlic Green Beans: Lightly sautéed with garlic and a touch of lemon zest, these add freshness and a slight bite.
- Buttery Dinner Rolls: Perfect for soaking up any leftover gravy or sauce, enhancing the meal’s comfort factor.
- Wild Rice Pilaf: Its nutty flavor complements the venison and adds a pleasing chewiness.
| Side Dish | Flavor Profile | Texture | Complementary Notes |
|---|---|---|---|
| Creamy Mashed Potatoes | Buttery, smooth | Creamy | Balances rich steak texture |
| Roasted Root Vegetables | Sweet, earthy | Crisp-tender | Adds natural sweetness and crunch |
| Garlic Green Beans | Fresh, garlicky | Crisp | Adds freshness and zest |
| Buttery Dinner Rolls | Buttery, soft | Soft, fluffy | Perfect for soaking gravy |
| Wild Rice Pilaf | Nutty, aromatic | Slightly chewy | Complements gamey flavors |
Garnishing Tips
A beautiful presentation amplifies the dining experience. We like to use these garnishes for a finishing touch that delights the eyes and taste buds:
- Fresh Herbs: Sprinkle chopped rosemary or thyme over the steaks to add an herbaceous aroma that echoes the marinade flavors.
- Caramelized Onions: Add a sweet and savory layer of flavor that enhances the steak’s richness.
- Microgreens or Parsley: A handful of bright green microgreens or fresh flat-leaf parsley adds color contrast and a hint of freshness.
- Lemon Zest: Lightly grate lemon zest over the dish to introduce a subtle citrus note that cuts through the savory depth.
- Cracked Black Pepper: A fresh grind right before serving intensifies the peppery kick balanced throughout the meat.
Pro Tip: Serving a small ramekin of horseradish cream or a dollop of spicy mustard alongside can provide an exciting contrast that complements the boldness of the venison.
Our deer cubed steak takes center stage when matched with thoughtfully chosen sides and garnishes that bring out the full sensory experience of this rustic yet refined dish.
Storage and Leftover Tips
Properly storing and reheating deer cubed steak ensures that every bite remains tender and flavorful. Here’s how we keep our leftovers fresh and delicious for future meals.
How to Store Deer Cubed Steak
To maintain the quality of our deer cubed steak, follow these steps for storage:
- Cool Completely: Let the cooked steak rest and cool at room temperature for no more than 2 hours to avoid bacterial growth.
- Use Airtight Containers: Place the steaks in airtight containers or wrap them tightly with aluminum foil or plastic wrap to preserve moisture.
- Refrigeration Time: Store in the refrigerator for up to 3 to 4 days.
- Freezing Options: For longer storage, freeze the steak in heavy-duty freezer bags or vacuum-sealed bags for up to 3 months. Label with the date for easy tracking.
Tip: Slicing the steak before freezing makes reheating more convenient and speeds preparation time.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container or wrap | 3–4 days | Keep steak moisture locked |
| Freezing | Vacuum-sealed or freezer bag | Up to 3 months | Freeze promptly after cooling |
Reheating Instructions
To enjoy our deer cubed steak leftovers as tender and savory as freshly cooked, follow these reheating instructions:
- Skillet Method (Best for texture and flavor)
- Preheat a non-stick or cast iron skillet over medium heat.
- Add a small amount of vegetable oil or butter to prevent sticking.
- Place the steak in the skillet and cover loosely with a lid to retain moisture.
- Heat for 3–4 minutes per side until warmed through but not overcooked.
- Oven Method (Great for larger portions or maintaining juiciness)
- Preheat oven to 300°F (150°C).
- Place steaks on a baking sheet or oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Warm in the oven for about 10–15 minutes or until heated evenly.
- Microwave Method (Quickest, use cautiously)
- Place steak on a microwave-safe dish and cover with a microwave-safe lid or damp paper towel.
- Heat on medium power for 1–2 minutes, checking halfway to avoid drying.
- Let rest for 1 minute before serving to allow heat to distribute evenly.
Pro Tip: Avoid reheating deer cubed steak multiple times to preserve moisture and flavor.
By following these storage and reheating tips, we ensure every serving of our deer cubed steak recipe remains as satisfying as when first cooked.
Conclusion
Deer cubed steak offers a unique way to enjoy venison with rich flavor and tender texture. With the right preparation and cooking techniques, this dish can become a standout on any dinner table.
By pairing it with thoughtful sides and a savory gravy, we elevate a simple meal into a memorable experience. Whether you’re a seasoned hunter or a game meat enthusiast, this recipe brings out the best in lean venison.
We encourage you to try it out and savor the rustic charm combined with refined flavors. It’s a satisfying, protein-packed option that’s sure to impress family and friends alike.
Frequently Asked Questions
What cut of venison is best for deer cubed steak?
The best cuts are venison round or sirloin steak, ideally about 2 pounds. These cuts are lean and benefit most from tenderizing and marinating.
How do I tenderize deer cubed steak properly?
Tenderize by pounding the steak to about ½ inch thickness and using a cubing blade to create indentations. This helps break down fibers and allows marinade to soak in.
What ingredients are used in the marinade for deer cubed steak?
A typical marinade includes buttermilk, garlic, Worcestershire sauce, onion powder, fresh herbs, and optionally cayenne pepper for heat.
Can I cook deer cubed steak without marinating?
Yes, you can simply season the steak with a dry blend of spices just before cooking, but marinating helps boost flavor and tenderness.
What is the best method to cook deer cubed steak?
Cooking in a preheated heavy skillet or cast iron pan is best for a crispy crust. You can also use oven, grill, or slow cooker methods for variation.
How do I make gravy to serve with deer cubed steak?
Make a roux with butter and flour, then slowly whisk in broth and seasonings like Dijon mustard. Cook until thickened for a rich, savory sauce.
What sides complement deer cubed steak well?
Creamy mashed potatoes, roasted root vegetables, garlic green beans, dinner rolls, and wild rice pilaf are excellent sides that balance the venison’s robust flavor.
How should I store leftover deer cubed steak?
Cool completely, then store in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months to maintain freshness.
What’s the best way to reheat deer cubed steak?
Reheat gently in a skillet over low heat, in the oven at low temperature, or briefly in the microwave. Avoid repeated reheating to keep it tender.
Can I add heat to the deer cubed steak?
Yes, adding cayenne pepper to the marinade or seasoning blend adds a subtle spicy kick that complements the rich venison flavor.