venison cube steak recipes
Discover easy and delicious venison cube steak recipes that guarantee tender, flavorful results. Perfect for a quick, savory meal any day of the week!
Ingredients
Essential Ingredients
- 4 venison cube steaks – Naturally lean and packed with flavor perfect for a hearty meal.
- 1 cup buttermilk or milk with 1 tbsp vinegar – Helps tenderize the meat and reduce any gamey taste.
- 2 tablespoons Worcestershire sauce – Adds a deep umami richness to the marinade.
- 1 teaspoon salt – Enhances the natural flavors of the venison.
- ½ teaspoon black pepper – For a subtle kick of warmth and spice.
- ½ teaspoon garlic powder – Adds depth and a touch of savory goodness.
- ½ teaspoon onion powder – Complements the garlic and enhances the overall flavor.
- 1 teaspoon smoked paprika – Infuses a mild smokiness for extra depth.
- ½ cup all-purpose flour or cornstarch for gluten-free – Helps create a light crust when pan-searing.
- 2 tablespoons olive oil or butter – Ensures a beautifully golden, crispy exterior.
- 1 cup beef or venison broth – Adds moisture and flavor perfect for making a rich gravy.
- ½ teaspoon dried thyme optional – Balances the richness with a subtle herbal note.
Optional Additions for Extra Flavor
- ½ teaspoon cayenne pepper – For those who love a hint of spice.
- ½ cup sliced mushrooms – Great for a savory mushroom gravy.
- 1 small onion thinly sliced – Caramelizes beautifully in the pan for extra sweetness.
Instructions
Tenderize the Steak (If Needed)
- If your venison cube steaks haven't been pre-tenderized, you can help soften the meat by using a meat mallet or a tenderizer tool. Gently pound the steak to break down the muscle fibers. This step will ensure a more tender result when cooked.
Marinate the Venison Cube Steak
- While venison is lean and flavorful, marinating it can help enhance its tenderness and infuse additional flavors. In a bowl, mix together your favorite marinade ingredients like olive oil, garlic, lemon juice, and fresh herbs. Let the steaks soak for at least 30 minutes, or up to 2 hours for a more intense flavor.
Heat the Pan
- For the best results, heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil (like vegetable oil or butter) to prevent sticking and create a nice sear. You can test the heat by sprinkling a few drops of water in the pan – if they sizzle, it's time to cook!
Sear the Venison Cube Steak
- Once your pan is heated, place the venison cube steaks in the pan. Let them sear without moving them for about 3-4 minutes per side. This will create a nice, caramelized crust, which helps lock in the juices. Avoid overcrowding the pan; if necessary, cook the steaks in batches.
Add Flavor (Optional)
- For extra flavor, you can deglaze the pan with a splash of beef broth, wine, or a little balsamic vinegar. Scrape up any delicious browned bits that have formed at the bottom of the pan to enhance the sauce.
Finish Cooking to Desired Doneness
- After searing, reduce the heat to medium and let the venison finish cooking to your preferred level of doneness. Use a meat thermometer to check the internal temperature:
- 130°F for rare
- 140°F for medium-rare
- 150°F for medium
- Keep in mind that venison tends to cook faster than beef, so it’s essential not to overcook it to avoid it becoming dry.
Rest the Meat
- Once your venison cube steak is cooked, remove it from the pan and let it rest for about 5 minutes before serving. This allows the juices to redistribute and ensures a moist, tender steak.
Notes
Nutrition Information (per serving):
- Calories: 320
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 320mg
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 44g
- Iron: 15% DV
- Vitamin A: 2% DV