5 Easy Venison Cube Steak Recipes That Will Melt in Your Mouth

Discover the ultimate collection of easy venison cube steak recipes that transform this wild game cut into tender, flavorful meals. Whether you’re a seasoned hunter or just looking to explore new protein options, venison cube steak offers an affordable and versatile alternative to beef. These recipes focus on simple preparation techniques that ensure your venison cube steak turns out tender and delicious every time. From classic country-fried preparations to savory marinades that complement the meat’s natural flavor, these recipes will help you make the most of your venison.

The Secret to Tender Venison Cube Steak

Venison cube steak has earned an unfair reputation for being tough, but with the right preparation techniques, it can become one of the most tender and flavorful cuts from your deer harvest. The key to transforming this economical cut lies in understanding proper venison cube steak cooking methods.

What is Venison Cube Steak?

Venison cube steak is similar to beef cube steak—it’s typically cut from tougher muscles like the round or shoulder and then mechanically tenderized. This process, known as “cubing” or “Swissing,” creates the characteristic indentations on the meat’s surface. The mechanical tenderization breaks down tough connective tissue, giving you a head start on creating a tender final dish.

Essential Cube Steak Marinade Ingredients

A good marinade is crucial for tender, flavorful venison cube steak. The best marinades for venison include:

• Acidic components: Vinegar, citrus juice, or buttermilk help break down tough muscle fibers
• Oil: Creates a barrier that locks in moisture during cooking
• Salt: Enhances flavor and helps the meat retain moisture
• Sweeteners: Brown sugar or honey can balance the natural gaminess
• Aromatics: Garlic, onions, and herbs complement venison’s natural flavor

EQUIPMENT NEEDED

Basic Equipment for Venison Cube Steak Recipes

• Heavy-bottomed cast iron skillet (ideal for achieving a perfect crust)
• Meat mallet (optional, for additional tenderizing)
• Sharp knife and cutting board
• Shallow dishes for breading or marinating
• Meat thermometer
• Tongs for flipping steaks
• Paper towels

Specialized Equipment for Specific Methods

• Grill with lid (for grilled venison cube steak)
• Slow cooker (for braised recipes)
• Dutch oven (for smothered cube steak recipes)
• Sous vide equipment (for ultimate tenderness)

Instructions

Step 1

Tenderize Your Venison Cube Steaks

For the Classic Country-Fried Venison Cube Steak, start by soaking your venison cube steaks in buttermilk mixed with hot sauce for at least 1 hour (or overnight for best results). This step is crucial for tenderizing the meat. The acidity in the buttermilk breaks down tough muscle fibers while also adding moisture and flavor. After soaking, remove the steaks from the buttermilk and let excess liquid drip off.

Pro tip: For an extra flavor boost, add 1-2 tablespoons of your favorite hot sauce and a teaspoon of garlic powder to the buttermilk mixture. The longer you soak the meat, the more tender it becomes, making overnight soaking ideal if you have the time.

Step 2: Prepare Your Seasoned Flour Mixture

Create your seasoned flour coating:

In a shallow dish, combine the following ingredients to create your seasoned flour mixture:

• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon salt

Whisk these ingredients together thoroughly, ensuring all seasonings are evenly distributed throughout the flour. This perfectly seasoned mixture will create that irresistible crispy exterior on your country-fried venison steaks.

Coat your venison steaks:

Take each piece of buttermilk-soaked venison and dredge it in your seasoned flour mixture. Press the flour gently into each steak to ensure complete coverage on all sides. The buttermilk will help the flour adhere to the meat, creating the foundation for that crispy golden crust we’re after.

Pro tip: For an extra-crispy texture that truly elevates your country-fried venison, consider using a double-coating technique. After the initial flour coating, quickly dip the steak back into the buttermilk, then return it to the flour mixture for a second coating. This double-layer approach creates an exceptionally crispy, textured crust that locks in all the juices while cooking.

Step 3: Frying the Venison Cube Steaks to Golden Perfection

Heat your oil to the perfect temperature

Pour vegetable oil into a heavy cast iron skillet to a depth of about 1/2 inch, and heat it to 350°F. The temperature is critical for achieving that perfect golden crust while ensuring the meat cooks properly. Too hot, and your coating will burn while the inside remains undercooked; too cool, and your steaks will absorb excess oil, becoming greasy.

Test for readiness

A simple way to check if your oil is ready: drop a small pinch of flour into the oil—if it sizzles immediately with gentle bubbling (not violently spattering), you’re good to go.

Fry with care

Carefully place your breaded venison steaks into the hot oil using tongs or a slotted spatula. Fry until each side reaches a beautiful golden brown color, approximately 3-4 minutes per side. The cube steak’s mechanical tenderization works to your advantage here, allowing for relatively quick cooking while ensuring tenderness.

Work in batches for best results

Avoid overcrowding your pan, as this will cause the oil temperature to drop significantly. Instead, cook in batches if needed, maintaining at least an inch of space between steaks. This ensures each piece develops that perfect crispy exterior while remaining juicy inside. Between batches, allow the oil to return to temperature before adding more steaks.

Step 4

Creating the Perfect Crispy Finish and Creamy Gravy

Once your venison steaks have achieved that beautiful golden brown, crispy exterior, it’s time to check for doneness. Use a meat thermometer to ensure the internal temperature has reached at least 145°F for food safety. When ready, transfer the steaks to a paper towel-lined plate, which will help drain any excess oil and maintain that coveted crispiness.

Now comes the magic of country gravy, using all those delicious flavor bits left in your skillet:

1. Pour off all but 3 tablespoons of cooking oil from the pan, being careful to preserve those flavorful browned bits clinging to the bottom.
2. With your skillet still hot, add 3 tablespoons of flour to the reserved oil and whisk continuously over medium heat for 1-2 minutes. This creates a roux, the flavorful base of your gravy.
3. Slowly pour in 2 cups of milk while whisking constantly to prevent lumps. Continue stirring as the mixture thickens into a smooth, creamy gravy (approximately 5-7 minutes).
4. Season with salt and freshly ground black pepper to taste, adjusting until you reach your preferred flavor profile.

The rich, homemade country gravy creates the perfect complement to the crispy exterior of your venison steaks, adding moisture and a velvety texture that enhances the lean venison meat.

Step 5

Serving Your Country-Fried Venison Cube Steaks

Place your golden-brown country-fried venison cube steaks on warm plates and generously spoon the hot country gravy over them. The creamy gravy will begin to melt into the crispy coating, creating that perfect combination of textures that makes this dish so irresistible.

For the complete classic comfort food experience:

• Serve alongside a generous portion of buttery mashed potatoes, which make an excellent base for catching extra gravy
• Add a side of fresh green vegetables like sautéed green beans or traditional collard greens for balance and color
• For an extra touch of refinement, garnish with a sprinkle of chopped fresh parsley

The magic of this dish lies in the contrasting elements—crispy exterior, tender meat within, and velvety gravy bringing it all together. Each bite offers a perfect harmony of flavors that transforms this humble cut of venison into a memorable, melt-in-your-mouth meal that will have everyone at the table asking for seconds.

5 Delicious Venison Cube Steak Recipes

1. Classic Country-Fried Venison Cube Steak

This traditional preparation is beloved for good reason—it creates a perfect contrast between crispy exterior and tender, juicy interior.

Ingredients:

• 1 lb venison cube steak (about 4 pieces)
• 1 cup buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• Vegetable oil for frying

For the gravy:

• 3 tbsp reserved cooking oil
• 3 tbsp flour
• 2 cups milk
• Salt and pepper to taste

2. Garlic Butter Skillet Venison Steak

This skillet venison steak recipe lets the natural flavors shine through while ensuring tenderness.

Ingredients:

• 1 lb venison cube steak
• 2 tbsp olive oil
• 4 tbsp butter
• 6 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

3. Italian-Style Venison Parmesan

A delicious venison dinner idea that transforms cube steak into a restaurant-quality meal.

Ingredients:

• 1 lb venison cube steak
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 8 oz mozzarella cheese, sliced
• Fresh basil for garnish
• Olive oil for frying

4. Marinated Venison Cube Steak for the Grill

Perfect for summer, this venison cube steak grill recipe uses a flavorful marinade to ensure juicy results.

Ingredients for marinade:

• 1 lb venison cube steak
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp black pepper

5. Mushroom and Onion Smothered Venison Cube Steak

This comforting recipe features a savory venison cube steak sauce that perfectly complements the meat.

Ingredients:

• 1 lb venison cube steak
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• Salt and pepper to taste

Tips for Perfectly Cooked Venison Cube Steak

How to Cook Cube Steak Without It Getting Tough

1. Don’t overcook: Venison has less fat than beef and cooks more quickly. Use a meat thermometer and aim for medium-rare to medium (130-145°F).
2. Use proper preparation techniques: Marinating, brining, or using a meat tenderizer powder can make a huge difference.
3. Rest the meat: Let your cooked venison cube steaks rest for 5-10 minutes before cutting to allow juices to redistribute.
4. Consider cooking method: If you’re not using a marinade, cooking methods like braising can help tougher cuts become tender.

Storage and Reheating

Store cooked venison cube steak in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a splash of broth or water to prevent the meat from drying out, and heat gently on the stovetop or in a microwave at 50% power.

Freezing Venison Cube Steak

Raw cube steak can be frozen for up to 6 months if properly wrapped to prevent freezer burn. For convenience, consider freezing individual portions separated by parchment paper for easy thawing.

Nutrition Information

Venison is an exceptionally lean protein, with about 50% less fat than beef and fewer calories. A typical 3-ounce serving of venison cube steak contains approximately:

• 125 calories
• 26g protein
• 2g fat
• 0g carbohydrates
• 85mg cholesterol
• High levels of B vitamins, iron, and zinc

Venison is not only delicious but also a heart-healthy alternative to traditional beef cuts. Its excellent nutritional profile makes it a great choice for health-conscious home cooks looking to incorporate wild game into their diets.

For more delicious wild game recipes, check out our slow cooker beef chuck roast recipe which can be adapted for venison roasts, or try our pasta shells with ground beef using ground venison as a substitute.