Venison Cube Steak Recipe: A Wild Game Favorite

I’ve been enjoying cube steak for as long as I can remember. What started as a childhood favorite made with beef has evolved into my preferred version using venison from successful hunting seasons. There’s something deeply satisfying about transforming your own harvest into a meal that brings back waves of nostalgia with every bite.

This venison cube steak recipe has become my go-to comfort food, especially during the colder months here in the South. Lately, I’ve found myself cooking it more frequently, making good use of leftover venison from last season’s deer. The beauty of this dish lies in its simplicity and the way it transforms a humble cut into something truly special.

A Nostalgic Plate-Cleaner

Some of my fondest childhood memories revolve around sitting at my grandmother’s table, a steaming plate of cube steak in front of me. The tender meat would be nearly hidden under a generous ladle of rich gravy, slowly melting into a mound of homemade mashed potatoes. It was the kind of meal that guaranteed a clean plate every time, no matter how big the portion. Even as a finicky young eater, I never left a morsel behind.

Family Variations

Like many beloved family recipes, cube steak preparations vary widely, even within my own extended family. My mother added extra pepper and sometimes mushrooms, while my aunt swore by using more broth for a thinner, more abundant gravy. My cousin skips the flour dredge entirely, preferring a different texture to his finished dish.

What I’m sharing today is my specific version, refined over decades of preparation. It honors the traditional approach while incorporating what I’ve learned about handling venison properly.

The Baking Method: A Game-Changer for Venison

While many cube steak recipes call for pan-frying alone, I’ve found that a different approach works wonders with venison. I start with a quick sear in a well-seasoned cast-iron pan to lock in those natural juices and create a flavorful foundation for the gravy. But the magic happens when I transfer everything to the oven for baking.

This two-step method applies heat more evenly than stovetop cooking alone, which is crucial for maintaining venison’s inherent tenderness. When you’re working with wild game that you’ve harvested yourself, there’s an added responsibility to treat the meat with respect. Baking helps ensure the venison stays tender rather than becoming tough and chewy – a common complaint from those new to cooking wild game.

Serving Suggestions: Traditional vs. Health-Conscious

Traditionalists like myself often serve this dish the way my grandmother did – with plenty of that delicious gravy cascading over a mountain of buttery mashed potatoes. It’s the ultimate comfort food presentation that satisfies the soul as much as the stomach.

However, I’ve come to appreciate a lighter alternative in recent years. For those mindful of calories, carbohydrates, or cholesterol, this venison cube steak works beautifully with just a spoonful of gravy served over wild rice. The nutty flavor of wild rice complements the venison without overwhelming it, and you still get to enjoy the essence of the dish with a nutritional boost.

Tips for Success with Venison Cube Steak Recipe

Two techniques are essential for making this recipe shine:

1. Quick-searing the venison steaks creates a flavorful exterior that locks in natural juices. Don’t skip this step, even though the recipe ultimately calls for baking.
2. The even heat distribution of oven baking is key to maintaining venison’s tenderness. Stovetop-only methods can create hot spots that toughen wild game meats.

Ingredients

• 1½ pounds venison cube steaks
• 1 cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 beef bouillon cubes
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• 1 teaspoon onion powder (or onion salt, but reduce regular salt if using)
• ½ teaspoon salt (adjust to taste)
• 3 cups water

Preparation

1. Season the venison cube steaks with salt, black pepper, white pepper, and onion powder, distributing the seasonings evenly on both sides.
2. Place the flour in a shallow dish. Dredge each seasoned steak in the flour, shaking off excess but ensuring an even coating. Reserve the remaining flour.
3. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
4. Quickly sear the cube steaks on both sides until lightly browned, about 1-2 minutes per side. Don’t overcook – this is just to seal in juices.
5. While searing the last batch, preheat your oven to 325°F.
6. Once all steaks are seared and returned to the pan, add water and crumble in the beef bouillon cubes.
7. Gradually stir in the remaining flour that was used for dredging, using a whisk to prevent lumps from forming.
8. Bring the mixture to a gentle boil, stirring constantly until the gravy begins to thicken slightly.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
10. Bake for 45-60 minutes or until the venison is fork-tender, removing the cover occasionally to stir and spoon the developing gravy over the steaks.

Completing Your Meal

For a well-rounded dinner, serve your venison cube steak with steamed or roasted vegetables. Broccoli and winter squash varieties particularly complement the rich flavors of this dish. A slice of hearty wheat or rye bread is perfect for sopping up any leftover gravy – because wasting that liquid gold should be considered a culinary crime!

This meal is substantial enough that you might want to skip dessert, or at least save it for later. The satisfaction of tender venison in savory gravy typically leaves little room for sweet treats immediately afterward.

After years of refinement, this recipe has become my signature way to honor the venison harvest. It transforms what might be considered a lesser cut into the star of a memorable meal that connects us to traditions of the past while creating new memories around today’s table.