Ultimate Venison Cube Steak Recipe

When I think about comfort food, my mind always goes to country fried steak, the same thing I’m going to order at places like Cracker Barrel, Perkins, or Denny’s where this classic dish is usually served with creamy gravy and fluffy mashed potatoes. During my childhood, we featured beef as the main ingredient, but after years of hunting deer and elk, I’ve discovered something much tastier using venison cube steaks to recreate this family’s favorite meal at home. Trust me, this hearty and delicious venison cube steak recipe will quickly become a staple in your weekly meal rotation because venison is delicious and incredibly good for you.

Forget What You Knew About Venison—This Steak Changes Everything

It’s a very lean red meat with hardly any fat that our meat processor tenderizes so you can cut it with a butter knife. I had several packages of venison cube steaks left from last year and didn’t want to mix them with this year’s harvest, so I’ve been cooking this about once a week. Believe me, you’ll enjoy this month’s venison cube steak recipe even though it requires a little more attention than simply putting something in a crock pot and walking away. Meanwhile, I’m working on getting close to a recipe good enough to share, but you’ll have to settle for this. If this is settling, you won’t mind it one bit.

Ingredients

• 2 lbs venison bottom round steak (2-inch thick), trimmed of all silver skin
• 2 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp baking soda
• 2 eggs, beaten
• ¼ cup milk
• ½ cup vegetable oil

For the Gravy:

• 3 tbsp all-purpose flour (for roux)
• 3 tbsp butter
• ½ cup heavy whipping cream

Secret Behind The Perfect Venison Cube Steak

The secret behind this amazing venison cube steak recipe starts with how you prepare the venison. Slicing your bottom round steak into thick pieces ensures everything cooks quickly and evenly without getting tough. First, you’ll want to set up a well seasoned dredging station that locks in all the moisture while adding that crave worthy crispy coating we all love.

The gravy is where this meal really shines because it’s incredibly rich and creamy, infused with all those flavorful brown bits that get left in your skillet after cooking. This isn’t just another quick weeknight dinner. It’s the kind of comfort food that brings everyone around the table and keeps them there asking for seconds because it’s more than good. It’s unforgettable.

Prepare Your Ingredients

Before you start cooking, make sure your oven is heating up to 250 degrees F so it’s ready when needed. Take one pie pan or a resealable bag and combine all the dry ingredients like flour, baking powder, salt, pepper, garlic powder, and baking soda until well mixed. For the wet mixture, grab a separate pie pan and whisk together the eggs and milk until smooth. Once everything is prepared, set both containers aside where you can easily access them while cooking. This simple setup will help you move through the breading process quickly and efficiently. Just follow these steps and you will get your venison cube steak recipe.

Step 1: Slice It Right

Step 2: Buttermilk Bath Time

Step 3: Coat It Like a Pro

Step 4: Hot Oil, Let’s Fry

Step 5: Keep It Warm, Bring the Sauce

Serving & Storage

Serve your Venison Cube Steak Recipe while it’s hot with plenty of country gravy for dipping to get the full comfort food experience. Store any leftover steak and gravy in the refrigerator, where they’ll stay fresh. It’s best if you reheat the Venison Cube Steak Recipe in the oven to maintain that crispy texture rather than using the microwave. Use the venison cube steak recipe within 3 days, or freeze any extra cooked steak portions for later meals.

Frying Tips

Be sure to use an oil suitable for frying, like peanut, canola, cottonseed, or vegetable, since they are all good options that handle high heat well. Make sure you get the oil hot enough, around 325°F-350°F, and maintain that temperature before adding your steak pieces. If the oil temperature is too low, the breading will absorb too much oil and be soggy, but if it’s too hot, it can burn the breading without fully cooking the inside of the meat.

Do not overcrowd your steak in the skillet because there should be space between each piece for even cooking. Fry each piece 3-5 minutes per side or until a golden brown color is reached, then carefully flip and cook the other side. I prefer to go off the color while I am frying rather than timing it exactly. Take the temperature of the steak if it needs a little longer cooking time, but if the breading is already crisp, you can remove it and bake it in the oven at 350F until an internal temperature of 160F is reached.

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