Venison cubed steak is a true celebration of rustic flavors and hearty meals. Whether we’re avid hunters or simply love exploring unique cuts of meat, this dish brings a rich, earthy taste to the table that’s hard to resist. It’s a fantastic way to make the most of venison, transforming it into a tender, flavorful meal that feels both comforting and special.
Ingredients
To prepare venison cubed steak, you will need simple yet flavorful ingredients. Each item plays a vital role in creating this tender, mouthwatering dish. Here’s everything we need:
- 4 venison cubed steaks (about 4-6 oz each, trimmed of excess fat if necessary)
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper (freshly ground for best results)
- 1 teaspoon salt (adjust according to taste)
- 2 large eggs (beaten for coating)
- 1/4 cup whole milk (or your preferred type of milk)
- 1/3 cup vegetable oil (or enough for frying, try using an oil with a high smoke point like canola or peanut)
- 2 tablespoons unsalted butter (to enhance flavor)
- 1 1/2 cups beef broth (low sodium recommended to control saltiness)
- 1/2 cup heavy cream (optional, for creamy gravy)
- 2 tablespoons cornstarch (mixed with 2 tablespoons water for thickening)
- Fresh parsley (finely chopped, for garnish)
Ingredient Notes:
- The venison cubed steak should already be tenderized. If not, we recommend using a meat mallet to ensure even tenderness.
- For the gravy, heavy cream is optional but adds a luxurious texture everyone will love.
- Don’t skip the paprika, as it provides smoky depth.
Tools And Equipment
Preparing a venison cubed steak recipe does not require an overly complex kitchen setup, but having the right tools on hand ensures a smooth cooking process. Below is a list of tools and equipment that we need to execute this recipe efficiently, with each item playing a specific role in delivering the rich, tender results we aim for.
Essential Tools
- Meat Mallet or Tenderizer: If the venison is not pre-tenderized, a meat mallet is essential to ensure the cubed steak’s tenderness.
- Mixing Bowls: We will need at least two medium-sized bowls—one for the flour mixture and another for dredging.
- Large Skillet or Cast-Iron Pan: A heavy-bottomed skillet or cast-iron pan works best for even heat distribution, giving the venison a perfectly seared exterior.
- Tongs: For turning the venison steaks without breaking them during cooking.
- Whisk: Crucial for preparing smooth gravy, ensuring no lumps form.
- Knife and Cutting Board: Needed for trimming any remaining fat or sinew before cooking.
- Paper Towels: To pat the venison steaks dry, which helps achieve the perfect crust during searing.
Optional Equipment
- Instant-Read Thermometer: To check if the gravy or steaks are at the desired temperature (optional but helpful, especially for beginners).
- Gravy Separator: If we prefer a silky, lump-free gravy, separating excess fat is simplified with this tool.
Suggested Setup
For seamless cooking, it’s best to arrange tools in an easy-to-reach workspace. Here’s a simple setup idea for preparing venison cubed steak:
| Tool | Purpose | Recommended Material |
|---|---|---|
| Meat Mallet | Tenderizes the venison steaks | Metal with a flat and spiked side |
| Skillet or Pan | Searing and cooking venison evenly | Cast iron or non-stick |
| Mixing Bowls | Holds seasoned flour and dredging mixture | Glass or stainless steel |
| Whisk | Ensures a lump-free, smooth gravy | Stainless steel with ergonomic handle |
| Tongs | Flips steaks without damaging the crust | Stainless steel with silicone tips |
| Cutting Board | Prepares steaks for seasoning | Wooden or BPA-free plastic |
By organizing these tools and equipment before starting, we simplify the process and focus fully on bringing out the rich flavors of the venison cubed steak. Let’s get everything prepped and ready to work magic in the kitchen.
Directions
Let’s transform our venison cubed steak into a tender, hearty meal with bold and comforting flavors. Follow these step-by-step instructions for perfect results.
Prep
- Tenderize the meat: If your venison steaks haven’t been pre-tenderized, use a meat mallet to pound each steak gently. Aim for an even thickness of about ¼ inch.
- Prepare the flour mixture: In a shallow dish or large bowl, combine:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix well to evenly distribute the seasoning.
3. Dredge the steaks: Coat each venison steak in the flour mixture, ensuring thorough and even coverage on all sides. Shake off any excess flour and set the coated steaks aside on a plate.
Cook
- Heat the skillet: Place a large cast-iron skillet over medium heat. Add 2-3 tablespoons of oil (vegetable, canola, or lard works well) and heat until it shimmers.
- Cook the steaks: Working in batches, carefully lay the floured venison steaks into the hot skillet. Avoid overcrowding the pan to maintain even cooking. Cook each steak for 2-3 minutes per side until golden brown. Use tongs to flip them carefully.
- Rest the meat: Transfer the cooked steaks to a plate lined with paper towels to absorb excess oil. Tent loosely with foil to keep warm while preparing the gravy.
Finish
- Make the gravy: Without discarding the skillet drippings, reduce the heat to medium-low. Add 2 tablespoons of the leftover seasoned flour mixture to the pan juices and whisk continuously for 1 minute to cook out the raw flour taste.
- Gradually stir in 2 cups of beef broth (or venison stock, if available), whisking to combine and thicken. For a creamy option, add ½ cup heavy cream while stirring.
- Simmer and adjust seasoning: Let the gravy simmer for 2-3 minutes until it reaches your desired thickness. Taste and adjust with a pinch of salt and pepper, if necessary.
- Serve: Plate the cooked venison cubed steaks, and generously smother them with the rich, velvety gravy. Garnish with fresh parsley if desired.
Serving Suggestions
Venison cubed steak is a hearty meal that pairs beautifully with a variety of sides and accents. To elevate this dish and create a complete dining experience, we recommend serving it with classic Southern staples or complementary flavors that enhance its rich, earthy taste.
Classic Side Dishes
- Mashed Potatoes: Serve the venison steak over creamy, buttery mashed potatoes and let the gravy seep into every bite. For added flavor, consider mixing in roasted garlic or sharp cheddar cheese.
- Buttermilk Biscuits: Soft, flaky, and perfect for sopping up the delicious gravy.
- Steamed Green Beans: Add a vibrant green to the plate with tender green beans seasoned with garlic or a touch of smoked paprika.
- Sweet Cornbread: The slightly sweet crunch of cornbread complements the savory nature of the steak.
Vegetables and Salads
For a lighter pairing, go for crisp and fresh accompaniments:
- Mixed Green Salad: Toss a mix of arugula, spinach, and romaine with a tangy vinaigrette to cut through the richness.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes bring out the rustic flavors of the venison.
- Grilled Asparagus: A light drizzle of lemon juice over grilled asparagus adds brightness to the meal.
Beverage Pairings
Enhance the flavors by choosing drinks that complement the dish:
- Red Wine: Opt for bold yet smooth reds like Cabernet Sauvignon or Syrah to match the steak’s hearty profile.
- Craft Beer: A dark stout or malty ale creates a cozy, balanced pairing.
- Sweet Tea: Keep it traditional with a refreshing glass of Southern-style sweet tea, adding a hint of sweetness.
Plating and Garnish
For a professional touch, we like to garnish the smothered venison steaks with freshly chopped parsley or thyme. Present the dish on a warm plate for the best visual appeal and to maintain the steak’s heat. Adding a lemon wedge or pickled onions can also provide a pop of acidity to balance the dish’s richness.
Table of Suggested Pairings
| Side/Accent | Why it Works |
|---|---|
| Mashed Potatoes | Creamy base to soak up the flavorful gravy. |
| Buttermilk Biscuits | Adds flaky texture and is ideal for scooping up gravy. |
| Mixed Green Salad | Freshness balances the rich steak and gravy. |
| Red Wine | Bold notes highlight the earthy flavors of venison. |
| Roasted Root Vegetables | Rustic tones complement the gamey nature of venison. |
These serving ideas marry well with the tender, flavorful venison cubed steak, ensuring every bite is a complete, satisfying experience for the palate.
Make-Ahead And Storage Tips
Planning ahead can save us time and effort when preparing venison cubed steak, making it an excellent option for busy schedules or meal prep. Here’s how to make, store, and reheat this dish effectively while maintaining its rich, hearty flavors.
Make-Ahead Preparation
- Tenderizing the Meat: We can tenderize the venison steaks and coat them in the seasoned flour mixture up to 1 day in advance. Cover and refrigerate the prepared steaks until ready to cook.
- Gravy Base Preparation: If making the gravy in advance, cook it as per recipe instructions, allow it to cool, and store it in an airtight container in the fridge. Reheat before serving.
Refrigeration Tips
- Storage for Leftovers: Place fully cooked venison cubed steak in an airtight container. The rich gravy should be stored separately, also in a sealed container. This method prevents the steak from becoming overly soft due to prolonged contact with the gravy.
- Shelf Life: Refrigerate leftovers within 2 hours of cooking and consume within 3-4 days for the best quality.
Freezing Guidelines
For long-term storage, freezing is an excellent option:
- Cooked Steaks: Lay the steaks flat on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container.
- Gravy: Freeze the gravy separately in a freezer-safe container or ice cube tray for easier portioning.
- Shelf Life in Freezer: Keep frozen steaks and gravy for up to 3 months.
| Storage Method | Recommended Time | Instructions |
|---|---|---|
| Refrigeration | 3-4 days | Use airtight containers; keep steaks and gravy apart. |
| Freezing | Up to 3 months | Freeze individually; store gravy separately. |
Reheating Instructions
To ensure the venison cubed steak remains tender and flavorful:
- For Refrigerated Steaks: Reheat in a skillet over medium heat until thoroughly warm. Add a splash of water or beef broth to keep them moist.
- For Frozen Steaks: Thaw overnight in the fridge before reheating as above.
- Gravy Reheating: Heat the gravy in a saucepan over low heat, stirring frequently to prevent sticking. Stir in a bit of broth or water if it thickens excessively.
With these Make-Ahead And Storage Tips, we can enjoy the bold, rustic flavors of venison cubed steak whenever the craving strikes, with minimal effort.
Conclusion
Venison cubed steak brings together rich flavors, tender textures, and a touch of rustic charm that’s perfect for any occasion. Whether you’re savoring it with classic Southern sides or experimenting with lighter pairings, this dish is as versatile as it is satisfying.
By following the steps and tips we’ve shared, you’ll create a meal that’s not only delicious but also memorable. From the seasoned flour to the creamy gravy, every element works in harmony to highlight the unique taste of venison.
With proper preparation and storage techniques, you can enjoy this hearty dish fresh or as a convenient make-ahead option. It’s a recipe worth mastering and sharing with family and friends, ensuring every bite is a celebration of flavor and comfort.
Frequently Asked Questions
What is venison cubed steak?
Venison cubed steak is a tenderized cut of venison, often pounded with a meat mallet to create a softer texture. It’s typically seasoned, breaded, and pan-fried, then served with a rich gravy for a hearty and flavorful meal.
What ingredients are needed to make venison cubed steak?
Key ingredients include tenderized venison steaks, flour, garlic powder, onion powder, smoked paprika, salt, pepper, and beef broth. Optional additions like heavy cream, parsley, and gravy-enhancing spices can be used for extra flavor.
How do you tenderize venison for cubed steak?
Use a meat mallet to gently pound the steaks, breaking down tough fibers. This process ensures the meat is soft and cooks evenly, resulting in tender steaks.
What tools do I need to prepare venison cubed steak?
Essential tools include a meat mallet, mixing bowls, a large skillet or cast-iron pan, tongs, and a whisk. Optional tools like an instant-read thermometer and gravy separator can be used for more precise results.
How do you make the gravy for venison cubed steak?
To make the gravy, use the drippings from the skillet after cooking the steaks. Add beef broth and flour for thickening. Optionally, enrich the gravy with heavy cream for a creamy texture and smoked paprika for depth of flavor.
What are some serving suggestions for venison cubed steak?
Classic sides include mashed potatoes, green beans, cornbread, or buttermilk biscuits. For lighter fare, pair it with a fresh green salad, roasted vegetables, or grilled asparagus. Complement with beverages like red wine, craft beer, or sweet tea.
Can I prepare venison cubed steak ahead of time?
Yes, you can tenderize the steaks and coat them in seasoned flour up to a day in advance. Gravy can also be made ahead and stored in an airtight container. This makes it convenient for meal prep or busy schedules.
How should I store leftover venison cubed steak?
Store fully cooked steaks in airtight containers and refrigerate for 3-4 days. Keep the gravy separate to maintain texture. For longer storage, freeze both the steaks and gravy separately and use within 3 months.
What’s the best way to reheat venison cubed steak?
Reheat the steaks in a skillet over low heat to prevent drying out. Warm the gravy separately, whisking to restore its smooth texture. Combine them before serving for the best flavor and consistency.
Why is smoked paprika important in this recipe?
Smoked paprika adds a subtle smoky depth and enhances the earthy flavor of venison. This spice complements the rich, rustic nature of the dish, creating a well-rounded taste profile.