This post contains affiliate links. Please read our disclosure policy.
This venison cube steak recipe is tender, juicy, and full of flavor! It comes together quickly and makes a delicious main dish for an easy meal. Serve it with optional gravy and your favorite side dishes!
It’s no secret we love venison around here!
My husband fills the freezer every hunting season, and I enjoy incorporating venison into our meals throughout the year.
I make a variety of common beef recipes with venison instead, and with a few adjustments, they often turn out even better than the original! From venison wellington to venison sloppy joes, you can use venison in all kinds of different dishes.
This venison cube steak is no different. It is every bit as savory and tender as beef cube steak, but with the unique flavor of venison.
Table of Contents
Why You’ll Love Venison Cube Steak
Quick meal: Cube steak cooks much faster than many other cuts of meat! This venison cube steak is the perfect recipe to keep on hand for busy weeknights.
Budget-friendly: Whether you hunt your own venison or buy it from a butcher, cube steak is a very affordable cut of meat. You can keep the grocery budget in check without compromising flavor and variety!
Versatile: Cube steak is a fantastic protein option for a wide variety of meals. You can eat it plain with gravy, potatoes, and roasted veggies, or add it to a pasta dish or sandwich.
Ingredients
- Cube steak: I used venison cube steak that was tenderized by a butcher. You can purchase it or make your own by tenderizing a lean steak with a textured meat mallet.
- Seasoning: It doesn’t take much to give this venison steak loads of flavor. All you’ll need is salt, pepper, and paprika.
- All-purpose flour: Dredging the cube steak in some flour gives it a nice crispiness and a golden brown finish. It also helps seal in moisture for a wonderfully juicy steak.
- Oil: Any neutral-smelling oil or coconut oil will work. I use coconut oil, but be aware that this may add a slight flavor.
- Homemade gravy: A combination of butter, flour, and broth is all you need for homemade gravy! Feel free to use either homemade bone broth or store-bought broth.
Variations
- You don’t have to stick with just venison steak. Feel free to substitute beef, moose, or elk steak if that’s what you have.
- Make the gravy a white gravy by adding milk instead of broth.
- You can change up the seasoning as you like. Add garlic powder, onion powder, rosemary, or anything else you enjoy.
How to Make Venison Cube Steak
Step 1: Season the meat generously with salt, pepper, and paprika. I don’t usually measure the spices, I just like a generous amount of seasoning.
Step 2: Press each of the steaks into the flour, making sure to coat both sides. Shake off any of the excess flour.
Step 3: Heat 4 tbsp of oil in a 10″ cast iron skillet, and cook each of the steaks for 3-4 minutes on each side. Carefully remove to a paper towel-lined plate to cool while you repeat the process for each steak. I was only able to do one steak at a time. If you used a 12″ skillet, you may fit 2 at a time. Just don’t overcrowd it!
Step 4: If you are making gravy for the steaks, in the same skillet, without cleaning it, melt the butter, then stir in 1 tbsp of the flour and scrape up any bits stuck to the bottom of the skillet.
Step 5: Slowly add a little broth at a time, and whisk well. A whisk works better than a spoon here to break up any flour clumps. Continue stirring until the gravy thickens to your liking. If it’s too thin, add the remaining tbsp of flour. I always add the last tbsp of flour, because I like a thick gravy.
Step 6: Drizzle the steaks with the homemade gravy and serve with your favorite side dishes.
Recipe Tips
- You can make your own cube steak with a textured meat mallet. I usually do it myself that way, but I had the butcher use their machine for me for these steaks, and I must say, it turned out quite perfect.
- Generally, cube steaks are made from top round or bottom round, but really, any low-fat steak works well.
- Make sure you always have around 1/8-1/4″ of oil in the bottom of your pan so they cook well. You may need to add more oil to keep that level after the first couple of steaks.
- I like to keep the oil temperature around 325-350°F while frying the steak.
What to Serve with Venison Cube Steak
Potatoes are almost always my go-to with any sort of steak. Creamy homemade mashed potatoes or homemade French fries are favorites in our house.
Venison cube steak is also great on a sandwich or with a side of bread. Whole grain dinner rolls or whole grain bread are hearty and delicious sides to keep on hand for a simple venison meal.
Veggies are also a must! We love garlic parmesan brussel sprouts and boiled asparagus with our “meat and potato” meals.
For more ideas and serving suggestions, check out my collection of the 15 best sides for venison.
Frequently Asked Questions
Cube steak is a cut of meat, usually from the round, that’s been mechanically tenderized, leaving cube-shaped indentations. This process breaks down tough fibers and flattens the meat into a thin, tender cut. You can purchase pre-tenderized cube steak or make your own using a textured meat mallet.
Leftover cube steak can be kept in the fridge in an airtight container for 3-4 days. It can be reheated and enjoyed as-is, or added to sandwiches, salads, pasta dishes, fajitas, and more! Steak is always a great protein to have in the fridge for simple, wholesome meals.
More Delicious Venison Recipes
If you tried this Venison Cube Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Venison Cube Steak
Equipment
Ingredients
Steak Ingredients
- 4-5 thin cut cube steaks I like to use round steak. See notes below on making your own cube steak.
- salt
- pepper
- paprika
- 1/4 cup all purpose flour
- 4 tbsp oil plus more if needed
Gravy (Optional)
- 1 tbsp butter
- 2 tbsp flour divided
- 1 cup of broth
Instructions
- Season the meat generously with salt, pepper and paprika. I don’t usually measure the spices, I just like a generous amount of seasoning.
- Press each of the steaks into the flour, making sure to coat both sides. Shake off any of the excess flour.
- Heat 4 tbsp of oil in a 10" cast iron skillet, and cook each of the steaks, 3-4 minutes on each side. Carefully remove to a paper towel-lined plate to cool while you repeat the process for each steak. I was only able to do one steak at a time. if you used a 12" skillet, you may fit 2 at a time. Just don't overcrowd it!
- If you are making gravy for the steaks, in the same skillet, without cleaning it, melt the butter, then stir in 1 tbsp of the flour and scrape up any bits stuck to the bottom of the skillet.
- Slowly add a little broth at a time, and whisk well. A whisk works better than a spoon here to break up any flour clumps. Continue stirring until the gravy thickens to your liking. If it's to thin, add the remaining tbsp of flour. I always add the last tbsp of flour, because I like a thick gravy.
Notes
- You can make your own cube steak with a textured meat mallet. I usually do it myself that way, but I had the butcher use their machine for me for these steaks, and I must say, it turned out quite perfect.
- Generally, cube steaks are made from top round or bottom round, but really, any low-fat steak works well.
- Make sure you always have around 1/8-1/4″ of oil in the bottom of your pan so they cook well. You may need to add more oil to keep that level after the first couple of steaks.
- I like to keep the oil temperature around 325-350°F while frying the steak.
- Feel free to substitute beef, elk, moose, or any other cube steak you have on hand.
- You can add milk instead of the broth to make a creamy white gravy.
Very tender, thank you!
I am so glad to hear!
This looks so delicious! I cant wait to try it!
Thank you! I hope you love it as much as I do!