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.