Venison cube steak recipes: 5 Delicious Dishes You Must Try!

Hey there, kitchen adventurers! Olivia Hart here, and today I’m absolutely thrilled to share some mouthwatering venison cube steak recipes that have been total game-changers in my household. If you’ve got venison cube steak sitting in your freezer and you’re wondering what magic you can create with it, you’re in the right place!

You know those evenings when you’re staring at that package of venison in your freezer, completely out of inspiration? The kids are hangry, your partner keeps asking “what’s for dinner?” and you’re just… tired. Been there, lived that! These venison cube steak recipes are my secret weapons for those exact moments—they’re approachable, delicious, and will have everyone thinking you spent hours in the kitchen (when really, you might have been scrolling TikTok for half that time—I won’t tell!).

Why You’ll Love These Venison Cube Steak Recipes

These venison cube steak recipes aren’t just delicious—they’re practical lifesavers for busy weeknights. Here’s why they deserve a spot in your regular rotation:

• They’re surprisingly quick to prepare (most under 45 minutes!)
• Perfect for using up that hunting season bounty
• Kid-tested and approved (even by my picky 10-year-old!)
• Budget-friendly meals that taste like restaurant quality
• Versatile enough to please both wild game enthusiasts and skeptics
• Each recipe can be easily adapted based on what’s in your pantry

Plus, venison is leaner than beef, making these recipes a healthier alternative to traditional cube steak dishes without sacrificing an ounce of flavor. Win-win!

Recipe #1: Country-Fried Venison Cube Steak

Ingredients

For the steak:

• 2 pounds venison cube steak
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional for heat lovers!)
• 2 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying

For the gravy:

• 3 tbsp reserved frying oil
• 3 tbsp flour
• 2½ cups milk
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder

Timing

• Prep time: 15 minutes (plus 4 hours marinating time)
• Cook time: 20 minutes
• Total time: 35 minutes (active)

Step-by-Step Instructions

Step 1: Prepare the Soak

Place your venison cube steaks in a shallow dish and cover completely with buttermilk. The acidity helps tenderize the meat and remove any gamey flavor. Cover and refrigerate for at least 4 hours, but overnight is even better! (Pro tip: if you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.)

Step 2: Prepare the Coating

In a large, shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Use a fork to mix everything thoroughly, making sure the spices are evenly spread throughout.

Step 3: Heat the Oil

In a large, heavy skillet (cast iron is perfect here!), heat about ½ inch of vegetable oil to 350°F. If you don’t have a thermometer, drop a tiny bit of flour into the oil—if it sizzles immediately, you’re good to go!

Step 4: Bread the Steaks

Remove each steak from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing firmly to ensure good adhesion. For extra crispy results, dip back in buttermilk and dredge again!

Step 5: Fry to Golden Perfection

Carefully place breaded steaks into hot oil, being careful not to overcrowd the pan (work in batches if needed). Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack set over paper towels to drain excess oil.

Step 6: Make the Gravy

Pour off all but 3 tablespoons of oil from the skillet. Add flour and whisk constantly over medium heat for 1-2 minutes until light brown and fragrant. Slowly pour in the milk while whisking nonstop to create a smooth, lump-free mixture. Add seasonings and simmer for 5-7 minutes until thickened.

Recipe #2: Herb-Marinated Grilled Venison Cube Steaks

Ingredients

• 2 pounds venison cube steak
• ¼ cup olive oil
• 3 tbsp balsamic vinegar
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tsp brown sugar

Timing

• Prep time: 10 minutes (plus 2 hours marinating)
• Cook time: 8 minutes
• Total time: 18 minutes (active)

Step-by-Step Instructions

Step 1: Mix the Marinade

In a bowl, combine olive oil, balsamic vinegar, minced garlic, herbs, Dijon, brown sugar, salt, and pepper. Whisk until well combined.

Step 2: Marinate the Steaks

Place venison cube steaks in a ziplock bag or shallow dish and pour marinade over them. Ensure each piece is well coated, then seal and refrigerate for 2-24 hours.

Step 3: Preheat Your Grill

Heat grill to medium-high heat (around 400-450°F). Oil grates lightly to prevent sticking.

Step 4: Grill to Perfection

Remove steaks from marinade, letting excess drip off. Grill for 2-3 minutes per side for medium-rare. Remember, venison is lean and cooks quickly! For medium, add another minute per side.

Step 5: Rest and Serve

Allow the steaks to rest for 5 minutes before slicing—this helps the juices settle evenly. Slice against the grain if desired.

Recipe #3: Slow Cooker Venison Cube Steak and Mushroom Gravy

Ingredients

• 2 pounds venison cube steak
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 packet onion soup mix
• 3 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch (dissolved in 2 tbsp water)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Timing

• Prep time: 15 minutes
• Cook time: 6-8 hours on low, 3-4 hours on high
• Total time: 6-8 hours (mostly hands-off!)

Step-by-Step Instructions

Step 1: Sear the Steaks

Season venison cube steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat until it begins to shimmer. Quickly sear steaks on both sides (about 1 minute per side) to lock in flavor. You’re not cooking them through—just developing flavor!

Step 2: Layer Your Ingredients

Place half the sliced onions in the bottom of your slow cooker. Add the seared cube steaks, then top with remaining onions, mushrooms, and garlic.

Step 3: Mix the Liquid

In a bowl, combine beef broth, onion soup mix, and Worcestershire sauce. Stir well, then pour over the ingredients in the slow cooker.

Step 4: Set It and Forget It

Cover and cook on low for 6-8 hours or high for 3-4 hours, until meat is fork-tender.

Step 5: Thicken the Gravy

During the last 30 minutes of cooking, stir in the cornstarch slurry. Cover and continue cooking until gravy has thickened.

Recipe #4: Venison Cube Steak Parmesan

Ingredients

• 2 pounds venison cube steak
• 2 eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• ½ cup grated Parmesan cheese, plus more for topping
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and pepper to taste
• ⅓ cup olive oil
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Timing

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Step-by-Step Instructions

Step 1: Preheat

Preheat your oven to 375°F and lightly grease a baking dish.

Step 2: Prepare the Breading Station

In one shallow dish, place beaten eggs. In another, combine breadcrumbs, Parmesan, garlic powder, herbs, salt, and pepper.

Step 3: Bread and Fry

Dip each venison cube steak in egg, then thoroughly coat in breadcrumb mixture. In a large skillet, heat olive oil over medium heat and fry steaks for 2-3 minutes per side until golden brown.

Step 4: Layer and Bake

Arrange fried steaks in baking dish. Spoon marinara sauce over each piece and sprinkle generously with shredded mozzarella. Sprinkle with additional Parmesan.

Step 5: Bake to Bubbly Perfection

Bake for 15-20 minutes until cheese is bubbly and golden. Garnish with fresh basil before serving.

Recipe #5: Venison Cube Steak Stir-Fry

Ingredients

• 1.5 pounds venison cube steak, cut into thin strips
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp honey
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snow peas
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, sliced
• 1 tsp sesame seeds for garnish
• Cooked rice for serving

Timing

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes

Step-by-Step Instructions

Step 1: Prepare the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch until smooth.

Step 2: Quick-Marinate the Meat

Toss sliced venison strips with 1 tablespoon of the sauce mixture. Let sit for 10 minutes while you prep vegetables.

Step 3: Stir-Fry in Stages

Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry venison in batches (about 1-2 minutes per batch) until just browned. Remove and set aside.

Step 4: Cook the Vegetables

Add remaining oil to the wok. Add garlic and ginger, stir for 30 seconds. Add bell peppers, snow peas, and carrots. Stir-fry for 3-4 minutes until crisp-tender.

Step 5: Combine and Finish

Return meat to the wok, add sauce, and toss everything together for 1-2 minutes until sauce thickens. Toss in green onions, sprinkle with sesame seeds, and serve over rice.

Cooking Tips

Let me share some Olivia-approved tips that will elevate your venison cube steak game:

1. Don’t skip the tenderizing step: Cube steak has already been run through the tenderizer once, but a second pass with a meat mallet (or the edge of a sturdy plate!) can work wonders.
2. Keep it medium-rare: Venison is super lean, so overcooking will lead to tough, dry meat. When in doubt, undercook slightly—you can always add more heat!
3. The buttermilk bath: Soaking venison in buttermilk before cooking neutralizes gamey flavors. No buttermilk? No problem! Forgot to pick some up at the store? We’ve all been there! Just add a tablespoon of lemon juice or white vinegar to regular milk.
4. Embrace the marinade: Acids like vinegar, citrus, or yogurt help break down tougher fibers in the meat.
5. Cast iron is your friend: Nothing beats the crust you’ll get from a properly heated cast iron skillet.

For similar recipes check the Main Dishes category

A Personal Story

The first time I made country-fried venison cube steak, I was a nervous wreck. My father-in-law, a lifelong hunter, was coming to dinner, and I wanted to impress him with his own venison. Talk about pressure! The kitchen looked like a flour bomb had exploded, and I’m pretty sure I was sweating gravy by the end.

But when he took that first bite, his eyes widened, and he said, “This might be better than my mama’s, but don’t tell her I said that.” That, friends, is the highest compliment a Southern man can give! Now it’s our special tradition whenever he brings over his seasonal harvest. Sometimes the best recipes come from those nerve-wracking moments when you’re trying your hardest to please the people you love.

Nutritional Information

While exact values vary by recipe, here’s the approximate nutritional breakdown for a 6oz serving of basic venison cube steak:

• Calories: 180-220 (depending on preparation)
• Protein: 36g
• Fat: 4g (significantly lower than beef!)
• Carbohydrates: 0g
• Iron: 30% of daily value
• Zinc: 31% of daily value

Venison is approximately 40% lower in calories and 75% lower in saturated fat than equivalent cuts of beef, making it an excellent protein choice for health-conscious eaters.

Healthier Alternatives

Here are some simple swaps to make these recipes even healthier:

• Substitute whole wheat flour for all-purpose in the breading
• Use an air fryer instead of deep frying (spray with olive oil spray for crispiness)
• Feel free to substitute sour cream with Greek yogurt in any of these recipes—it works just as well
• Try almond flour for a low-carb breading option
• Serve over cauliflower rice or zucchini noodles instead of traditional starches

Serving Suggestions

Each of these venison cube steak recipes pairs beautifully with different sides:

• Country-fried steak: Serve with mashed potatoes, green beans, and a fresh biscuit
• Herb-marinated grilled steaks: Perfect with a wild rice pilaf and roasted asparagus
• Slow cooker version: Nothing better than egg noodles or creamy polenta underneath
• Venison Parmesan: A simple green salad with balsamic vinaigrette balances the richness
• For a full meal, pair your stir-fry with fluffy jasmine rice and a chilled Tsingtao beer

Pro tip: A bold red wine like Syrah or Malbec stands up beautifully to venison’s rich flavor!

Common Mistakes to Avoid

1. Overcooking: Venison dries out quickly—aim for medium-rare to medium for best results
2. Skipping the rest period: Always let meat rest 5-10 minutes before cutting
3. Under-seasoning: Venison can handle bold flavors, so don’t be shy with your seasonings
4. Cooking cold meat: Let steaks come to room temperature for 30 minutes before cooking for more even results
5. Using the wrong oil: Choose oils with high smoke points (vegetable, canola, grapeseed) for high-heat cooking methods

Storing & Reheating Tips

These venison cube steak recipes make excellent leftovers when stored properly:

• Refrigerate leftovers within two hours of cooking
• Store in airtight containers for 3-4 days in the refrigerator
• For freezing, wrap tightly in foil, then place in freezer bags (remove as much air as possible)
• Frozen venison dishes maintain best quality for 2-3 months
• Reheat country-fried steaks in a 350°F oven for 10-15 minutes to maintain crispness
• Microwave other leftovers with a damp paper towel covering them to maintain moisture

FAQs

Can I use these venison cube steak recipes with beef cube steak instead?

Absolutely! These venison cube steak recipes work beautifully with beef. You might find you need less tenderizing and marinating time with beef, as it typically has more fat marbling than venison.

How do I remove the gamey taste from my venison cube steak recipe?

The key to reducing gamey flavor in your venison cube steak recipe is the pre-treatment. Soaking in buttermilk for 4-24 hours works wonders. Alternatively, a 30-minute soak in a solution of 1 quart water + 1 tablespoon salt + 1 tablespoon white vinegar will help neutralize stronger flavors.

What’s the best way to thaw frozen venison cube steak?

For food safety and best texture, thaw your venison in the refrigerator (allow 24 hours). If you’re in a hurry, place the sealed package in cold water, changing the water every 30 minutes until thawed.

Can I prepare any of these recipes in advance?

The country-fried venison can be breaded up to 4 hours ahead and kept refrigerated. The slow cooker recipe can be prepped the night before (keep all raw ingredients refrigerated separately until ready to cook). The stir-fry ingredients can be prepped ahead, but I recommend cooking just before serving.

Final Thoughts

Venison cube steak recipes are truly some of the most versatile, economical, and delicious ways to enjoy wild game. Whether you’re a lifelong venison lover or just trying to make the most of your hunting season bounty, these five recipes offer something for everyone at your table.

I love how these venison cube steak recipes can transform an ordinary weeknight dinner into something special that brings the whole family together. There’s something magical about taking a humble cut of meat and turning it into a meal that creates memories.

So grab that package from the freezer, pick your favorite recipe, and let me know how it turns out! I’m betting these will become new favorites in your recipe collection. Happy cooking, friends!

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