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Why You’ll Absolutely Love This Deer Cube Steak Recipe
Tired of tough venison? Craving a hearty, flavorful meal that’s also budget-friendly? Look no further! This deer cube steak recipe transforms lean venison into tender, mouthwatering comfort food that your whole family will devour. Imagine sinking your fork into perfectly seasoned, melt-in-your-mouth deer cube steak, smothered in a rich, savory gravy. This isn’t just dinner; it’s an experience. Ready to discover the secret to amazing deer cube steak recipes? Keep reading and prepare to be amazed!
This recipe is incredibly versatile and easy to make, even on a busy weeknight. We’ll guide you through each step to create the most tender and flavorful deer cube steak you’ve ever tasted. Get ready to make this your new go-to venison dish. Let’s get cooking!
Printable Recipe Card: Your Easy Deer Cube Steak Guide!
Delicious Deer Cube Steak Recipes: Family Favorite Meals!
Unlock the secret to incredibly tender and flavorful deer cube steak with this easy-to-follow recipe! Perfect for a weeknight dinner, this dish transforms humble venison cube steak into a mouthwatering meal your family will love. Learn how to tenderize, season, and cook deer cube steak to perfection, ensuring a delicious and satisfying experience every time. Get ready to enjoy a budget-friendly and protein-packed dinner that’s bursting with savory goodness!
Equipment
- 1 Large Skillet Cast iron skillet recommended for even searing
- 2 Mixing Bowls For breading and sauce
- 1 Meat Mallet For tenderizing, optional if already tenderized
Ingredients
For the Deer Cube Steak and Gravy
- 1.5 lbs Deer Cube Steak Thawed if frozen
- 1/2 cup All-Purpose Flour For dredging
- 1 tsp Salt Or to taste
- 1/2 tsp Black Pepper Freshly ground for best flavor
- 1/2 tsp Garlic Powder Adds savory depth
- 1/4 tsp Onion Powder Enhances flavor
- 2 tbsp Vegetable Oil Or canola oil, for cooking
- 1 cup Beef Broth Low sodium preferred
- 1/2 cup Milk Whole milk or 2%
- 1 tbsp Worcestershire Sauce For umami flavor
Instructions
- If your deer cube steak is not already tenderized, gently pound it with a meat mallet to ensure even thickness and tenderness. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Place the flour in a shallow dish. Dredge each piece of deer cube steak in the flour, ensuring it’s fully coated. Shake off any excess flour.
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the floured deer cube steaks in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for about 2-3 minutes per side, until nicely browned.
- Remove the deer cube steak from the skillet and set aside. In the same skillet, reduce the heat to medium. Pour in the beef broth, milk, and Worcestershire sauce. Whisk to combine, scraping up any browned bits from the bottom of the pan (this adds flavor to the gravy).
- Bring the gravy to a simmer and cook for about 5-7 minutes, or until it slightly thickens. You can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) if you prefer a thicker gravy. Stir in the slurry gradually until desired consistency is reached.
- Return the seared deer cube steaks to the skillet with the gravy. Reduce heat to low, cover, and simmer for another 10-15 minutes, or until the deer cube steak is tender and cooked through. Ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Serve hot over mashed potatoes, rice, or your favorite side dishes. Spoon the delicious gravy generously over the deer cube steak.
Notes
Serving Suggestions: Deer cube steak is fantastic served with creamy mashed potatoes, fluffy white rice, or egg noodles to soak up the gravy. For vegetable sides, consider green beans, roasted carrots, or a simple side salad.
Make it Ahead: You can prepare the deer cube steak up to 24 hours in advance. Store seared steak and gravy separately in the refrigerator and reheat gently in a skillet before serving.
Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the seasoning mix or a dash of hot sauce to the gravy.
What You’ll Need: Ingredients for This Deer Cube Steak Recipe
Full Ingredient List:
- 1.5 lbs deer cube steak (also known as venison cube steak)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil (or canola oil)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium preferred)
- 1 cup cream of mushroom soup
- 1/2 cup milk (or half-and-half for extra richness)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Smart Ingredient Swaps and Easy Substitutions:
- Flour Alternatives: For a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch to dredge the deer cube steak. Cornstarch will create a slightly crispier crust.
- Soup Swap: Don’t have cream of mushroom soup? Cream of celery or cream of chicken soup works beautifully as a substitute, offering a similar creamy texture and savory flavor. You can even use a can of condensed French onion soup for a richer, onion-forward gravy.
- Dairy-Free Gravy: To make this dairy-free, substitute the milk with unsweetened almond milk or oat milk. Ensure your cream of mushroom soup alternative is also dairy-free, or consider making a homemade mushroom gravy from scratch using vegetable broth and dairy-free cream.
Budget-Friendly Tips and Finding Ingredients:
- Source Your Venison Wisely: If you don’t hunt, check with local butchers or farmers markets for deer meat, often available at reasonable prices, especially during hunting season. Freezer-burned venison can also be salvaged for cube steak recipes, as the tenderizing process helps improve texture.
- Stock Up on Pantry Staples: Ingredients like flour, oil, salt, pepper, garlic powder, onion powder, and beef broth are pantry staples that are often on sale. Buying in bulk can save money in the long run.
- Homemade Broth: Make your own beef broth from leftover bones and vegetable scraps to save money and reduce food waste. Homemade broth adds incredible depth of flavor.
- Stretch the Meal: Serve your deer cube steak with budget-friendly sides like mashed potatoes, rice, or egg noodles. These starches soak up the delicious gravy and make the meal more filling without adding significant cost.
Let’s Get Cooking! How to Make This Deer Cube Steak Recipe Step-by-Step
- Prepare the Deer Cube Steak: In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well to ensure the seasonings are evenly distributed.
- Dredge the Cube Steak: One piece at a time, dredge each deer cube steak in the flour mixture, ensuring it’s fully coated on both sides. Press the flour mixture into the meat to help it adhere. This creates a flavorful crust and helps thicken the gravy later.
- Sear the Cube Steak: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering (but not smoking), carefully add the dredged deer cube steaks to the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary to ensure proper searing.
- Brown Both Sides: Sear the deer cube steaks for 2-3 minutes per side, or until nicely browned. Searing is crucial for flavor development and creating a rich, savory base for the gravy. Remove the browned cube steaks from the skillet and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the sliced onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic, as it will become bitter.
- Deglaze the Pan: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will enhance the gravy. This process is called deglazing and is key to a flavorful sauce.
- Add Gravy Ingredients: Stir in the cream of mushroom soup, milk (or half-and-half), and Worcestershire sauce. Whisk everything together until smooth and well combined. Bring the gravy to a simmer.
- Simmer the Cube Steak: Gently return the seared deer cube steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the cube steak is fork-tender. The simmering time will depend on the thickness of your cube steaks. Check for tenderness after 45 minutes and continue simmering if needed.
FAQ: How do I know when the deer cube steak is done?
The deer cube steak is done when it’s easily pierced with a fork and flakes apart. It should be very tender and no longer tough. Avoid overcooking, as it can become dry.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually stir the slurry into the simmering gravy and cook for another 2-3 minutes, or until the gravy has thickened to your desired consistency.
- Serve and Garnish: Remove from heat and let rest for a few minutes. Garnish with fresh parsley, if desired. Serve hot over mashed potatoes, rice, egg noodles, or your favorite side dish.
Expert Chef’s Tips and Tricks for the Best Deer Cube Steak
Want to take your deer cube steak recipe from good to gourmet? These expert tips and tricks will help you achieve restaurant-quality results every time:
Flavor Boosting Secrets:
- Marinate for Extra Tenderness: For even more tender deer cube steak, marinate it for at least 30 minutes (or up to 4 hours) in a mixture of buttermilk, Worcestershire sauce, and a touch of Dijon mustard before dredging. The acidity in the buttermilk helps tenderize the meat.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the flour mixture or gravy for a subtle kick of heat. Smoked paprika is another fantastic addition for a smoky depth of flavor.
- Umami Boost: Enhance the savory flavor by adding a tablespoon of soy sauce or a splash of red wine to the gravy along with the beef broth. These ingredients add umami richness.
- Fresh Herbs: Incorporate fresh herbs into the gravy during the last 15 minutes of simmering. Thyme, rosemary, or bay leaves complement venison beautifully. Remember to remove bay leaves before serving.
Make-Ahead Magic:
- Prep Ahead: Dredge the deer cube steaks in the flour mixture up to 2 hours in advance and store them in the refrigerator. This saves time on busy evenings.
- Make the Gravy Ahead: The gravy can be made a day ahead and stored in the refrigerator. Reheat the gravy and then simmer the seared deer cube steaks in it just before serving.
- Slow Cooker Option: For ultimate convenience, adapt this recipe for the slow cooker. Sear the cube steaks and sauté the onions and garlic as directed. Then, transfer everything to a slow cooker, add the remaining gravy ingredients, and cook on low for 6-8 hours or on high for 3-4 hours.
Perfecting the Technique:
- Don’t Overcrowd the Pan: Searing in batches ensures proper browning and prevents steaming, which can make the cube steak tough. Overcrowding lowers the pan temperature and hinders browning.
- Control the Heat: Maintain medium-high heat for searing and reduce to low for simmering. High heat during simmering can toughen the meat.
- Low and Slow Simmering: Simmering low and slow is key to tenderizing deer cube steak. This gentle cooking method breaks down tough muscle fibers, resulting in melt-in-your-mouth texture.
- Taste and Adjust Seasoning: Always taste the gravy before serving and adjust seasoning as needed. You might want to add more salt, pepper, or Worcestershire sauce to your preference.
Serving Suggestions: Perfect Pairings for Your Deer Cube Steak
Deer cube steak is a versatile dish that pairs wonderfully with a variety of side dishes. Here are some perfect pairings to create a complete and satisfying meal:
Classic Comfort Sides:
- Mashed Potatoes: Creamy mashed potatoes are the quintessential side for cube steak and gravy. They soak up the savory sauce beautifully and offer a comforting texture contrast.
- Egg Noodles: Buttered egg noodles are another fantastic option for soaking up the rich gravy. Their delicate flavor and soft texture complement the hearty cube steak.
- Rice: Fluffy white rice, brown rice, or even wild rice pilaf are excellent choices for a lighter side that still complements the gravy.
- Creamy Polenta: For a slightly more elegant touch, serve your deer cube steak over creamy polenta. The smooth, cheesy polenta provides a delicious base.
Vegetable Sides:
- Green Beans: Sautéed green beans with garlic and almonds or classic green bean casserole offer a fresh and slightly crunchy contrast to the rich cube steak.
- Roasted Carrots: Honey-glazed or herb-roasted carrots add sweetness and vibrant color to the plate.
- Broccoli: Steamed or roasted broccoli with a sprinkle of Parmesan cheese is a healthy and flavorful side.
- Corn on the Cob or Creamed Corn: Sweet corn kernels or creamy corn provide a sweet and comforting element to the meal.
Drink Pairings:
- Red Wine: A medium-bodied red wine like Merlot, Pinot Noir, or Cabernet Franc pairs well with the savory flavors of deer cube steak.
- Beer: A hearty brown ale or amber ale complements the richness of the dish.
- Iced Tea or Lemonade: For a non-alcoholic option, iced tea or lemonade provide a refreshing contrast to the savory meal.
How to Store and Reheat Your Delicious Deer Cube Steak
Leftover deer cube steak is even more flavorful the next day! Here’s how to store and reheat it properly to maintain its quality and safety:
Storing Leftovers:
- Cool Completely: Allow the deer cube steak and gravy to cool completely to room temperature before storing. This prevents condensation and bacterial growth in the refrigerator.
- Airtight Containers: Transfer the leftover deer cube steak and gravy to airtight containers. Store them separately or together, depending on your preference.
- Refrigerate Promptly: Refrigerate leftovers within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
- Freezing (Optional): For longer storage, you can freeze deer cube steak. Place cooled cube steak and gravy in freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions:
- Stovetop Reheating (Recommended): The stovetop is the best method for reheating deer cube steak as it allows for gentle and even heating. Pour the leftover cube steak and gravy into a skillet or saucepan. Heat over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth or water if the gravy becomes too thick during reheating.
- Microwave Reheating (Quick Method): For a faster option, reheat individual portions in the microwave. Place deer cube steak and gravy in a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap (vented). Microwave on medium power in 1-2 minute intervals, stirring between intervals, until heated through. Be careful not to overheat, as it can make the venison tough.
- Oven Reheating (For Larger Portions): Preheat your oven to 325°F (160°C). Place the deer cube steak and gravy in an oven-safe dish. Cover tightly with foil. Reheat in the oven for 20-30 minutes, or until heated through.
Frequently Asked Questions About Making This Deer Cube Steak Recipe
- Can I use regular deer steak instead of cube steak?
- Yes, you can, but cube steak is specifically tenderized, making it ideal for quick cooking and preventing toughness. If using regular deer steak, consider pounding it to tenderize it or marinating it for longer. Cooking time might also need to be adjusted depending on the thickness.
- What if I don’t have cream of mushroom soup?
- You can substitute cream of celery, cream of chicken, or even cream of onion soup. Alternatively, you can make a simple roux-based gravy from scratch using butter, flour, beef broth, and mushrooms (fresh or canned).
- Can I make this recipe without milk or cream?
- Yes, you can use unsweetened almond milk, oat milk, or even just beef broth to thin out the gravy. The gravy will be slightly less creamy, but still delicious. You can also use dairy-free cream cheese or cashew cream for added richness.
- How can I prevent the deer cube steak from being tough?
- The key is to use cube steak, which is already tenderized, and to simmer it gently in gravy for a sufficient amount of time (45-60 minutes). Avoid overcooking, as it can also lead to toughness. Marinating the cube steak beforehand can also help tenderize it further.
- Can I add vegetables to the gravy while it simmers?
- Absolutely! Adding sliced mushrooms, carrots, or bell peppers to the gravy during the last 20-30 minutes of simmering is a great way to add extra flavor and nutrition to the dish.
- Is this recipe suitable for beginner cooks?
- Yes, this deer cube steak recipe is very beginner-friendly! It involves simple steps and readily available ingredients. The instructions are clear and easy to follow, making it a great recipe for cooks of all skill levels.
Enjoy Your Homemade Deer Cube Steak!
Congratulations, you’ve just created a comforting and delicious deer cube steak meal that’s sure to become a family favorite! This recipe is proof that venison can be incredibly tender and flavorful when prepared right.
Did you love this recipe? Rate it below with stars! Share your culinary creation on Instagram at @finger_licking_recipes and Pinterest at @FingerLicking_Recipes. We can’t wait to see your photos! What are your favorite sides to serve with deer cube steak? Let us know in the comments below!
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