Venison Cube Steak
This venison cube steak recipe is tender, juicy, and full of flavor! It comes together quickly and makes a delicious main dish for any easy meal. Serve it with optional gravy and your favorite side dishes!
Servings: 4 servings
Calories: 365kcal
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.