The Best Venison Cube Steak Recipes to Try at Home

Venison cube steak is a lean, flavorful cut of meat that’s perfect for creating hearty meals. Whether you’re looking to tame its gamey taste or explore creative cooking methods, this article will guide you through everything you need to know. From preparation and tenderizing techniques to the best recipes, let’s dive in!

Understanding Venison Cube Steak

What is Venison Cube Steak?

Venison cube steak is derived from deer meat, usually processed from tougher cuts like the shoulder or hindquarters. These cuts are tenderized through a mechanical process, creating a cube-like texture on the surface. This preparation makes venison cube steak versatile for frying, grilling, or braising.

Why Choose Venison Over Beef?

Venison is a healthier alternative to beef, offering high protein, low fat, and essential vitamins like B12 and iron. Its rich, gamey flavor makes it a favorite among hunters and adventurous cooks. Plus, it’s sustainable and often free from hormones or antibiotics.

Preparing Venison Cube Steak

Should You Soak Venison Before Cooking?

Soaking venison in milk, buttermilk, or a saltwater solution is a common practice to reduce its gamey flavor. The lactic acid in milk breaks down proteins, while saltwater helps remove impurities. A soak for 2-4 hours is typically sufficient.

Tools Needed for Proper Preparation

• Meat Mallet: Helps break down tough muscle fibers.
• Sharp Knife: Essential for trimming silverskin and fat.
• Mixing Bowl: For marinades and soaking.

Proper preparation ensures your venison cube steak is tender, flavorful, and ready for cooking.

Discover great ideas like The Best Venison Cube Steak Recipes.

Top Cooking Methods for Venison Cube Steak

Pan-Seared Venison Cube Steak

One of the simplest and most flavorful ways to cook venison cube steak is by pan-searing it. This method creates a beautifully caramelized crust while keeping the inside tender.

Ingredients:

• 2 venison cube steaks
• Salt and pepper to taste
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• Fresh rosemary or thyme sprigs

Instructions:

1. Prepare the Steaks: Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides.
2. Heat the Pan: Place a cast-iron skillet over medium-high heat and add olive oil or butter. Let it heat until shimmering.
3. Cook the Steaks: Add the venison steaks to the pan and cook for 3-4 minutes on each side or until browned.
4. Add Aromatics: In the last minute, add garlic and fresh herbs to the pan. Spoon the infused butter over the steaks.
5. Rest the Meat: Remove the steaks and let them rest for 5 minutes before serving.

Pro Tip: Avoid overcooking venison as it can become tough. Medium-rare to medium is ideal.

Slow Cooker Recipes for Busy Nights

Slow cooking is an excellent way to tenderize venison cube steak and infuse it with flavor. This method is perfect for stews, casseroles, and comforting winter meals.

Ingredients:

• 4 venison cube steaks
• 1 cup beef broth
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce

Instructions:

1. Place onions and garlic at the bottom of the slow cooker.
2. Layer the venison cube steaks on top.
3. Pour in beef broth and Worcestershire sauce.
4. Cook on low for 6-8 hours or until the meat is fork-tender.

Pro Tip: Add vegetables like carrots or potatoes for a complete one-pot meal.

Grilling for a Smoky Finish

For outdoor enthusiasts, grilling venison cube steak brings out a smoky, charred flavor.

Steps:

1. Marinate the steaks in olive oil, soy sauce, and spices for at least 2 hours.
2. Grill over medium-high heat for 2-3 minutes per side.

Pro Tip: Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.

Learn more about Slow Cooker Beef Pasta Recipe.

Tenderizing Techniques for Venison Cube Steak

Why Tenderizing Matters

Venison is naturally lean, making it prone to toughness if not prepared properly. Tenderizing helps break down the muscle fibers, ensuring a juicy, melt-in-your-mouth texture. Whether you’re frying, grilling, or slow-cooking, tenderizing is a crucial step for perfect venison cube steak.

Methods for Tenderizing Venison Cube Steak

1. Mechanical Tenderizing

Using a meat mallet is the most common way to tenderize cube steak. The mallet’s textured surface breaks down connective tissues, making the meat more tender.
Steps:

• Place the steak between two sheets of plastic wrap or parchment paper.
• Pound gently with a mallet, working from the center outward.
• Avoid over-pounding, as it can flatten the steak too much.

2. Marinades for Tenderizing

Marinades are a flavorful way to tenderize venison. Acidic ingredients like vinegar, lemon juice, or buttermilk soften the meat while infusing it with flavor.
Basic Marinade Recipe:

• 1 cup buttermilk or yogurt
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• Salt and pepper to taste

Steps:

• Combine all ingredients in a bowl.
• Submerge the steaks in the marinade.
• Cover and refrigerate for 2-4 hours.

3. Enzymatic Tenderizing

Natural enzymes in ingredients like papaya, pineapple, or ginger can help tenderize venison.
Steps:

• Blend a small amount of the enzyme-rich ingredient with olive oil.
• Rub the mixture onto the steak and let sit for 1-2 hours.

Final Tips for Tenderizing

• Avoid using overly strong acids or marinating for too long, as this can break down the meat excessively.
• Always pat the meat dry before cooking to achieve a proper sear.

Removing the Gamey Taste from Venison Cube Steak

Venison’s distinctive “wild” flavor, often referred to as gamey, is a hallmark of the meat. However, not everyone enjoys it. The good news is that simple techniques can help neutralize this flavor while retaining venison’s natural richness.

Why Does Venison Have a Gamey Taste?

The gamey taste comes from the deer’s diet of wild plants and its natural lifestyle. Additionally, improper processing or storage can intensify this flavor. By using effective soaking methods and seasonings, you can minimize this taste and make venison more palatable.

Best Soaking Methods to Reduce Gamey Flavor

1. Milk or Buttermilk Soak

Lactic acid in milk or buttermilk helps break down proteins in the meat, softening it and reducing the strong taste.
Steps:

1. Submerge the venison cube steak in milk or buttermilk in a glass container.
2. Cover and refrigerate for 4-6 hours.
3. Rinse and pat dry before cooking.

2. Saltwater Brine

Saltwater draws out impurities, including the enzymes responsible for the gamey flavor.
Steps:

1. Dissolve 2 tablespoons of salt in 4 cups of water.
2. Submerge the venison in the solution for 2-4 hours.
3. Rinse and dry before cooking.

3. Apple Cider Vinegar Bath

The mild acidity of apple cider vinegar neutralizes the wild taste without overpowering the meat.
Steps:

1. Mix equal parts water and apple cider vinegar.
2. Soak the venison for 1-2 hours.
3. Rinse thoroughly to prevent residual vinegar taste.

Seasoning to Complement Venison

Using bold herbs and spices can further mask any lingering gamey notes. Consider these combinations:

• Garlic, rosemary, and thyme.
• Paprika, cumin, and chili powder for a smoky kick.
• Soy sauce, honey, and ginger for an Asian-inspired flavor.

Mistakes to Avoid

• Over-soaking: Prolonged soaking can make the meat mushy.
• Ignoring fresh meat: Gamey flavors intensify in older or improperly stored venison, so always use fresh cuts when possible.

Easy Venison Cube Steak Recipes

Let’s explore some mouth-watering venison cube steak recipes that are easy to prepare and guaranteed to impress your family and friends. From crispy fried steak to comforting stroganoff, there’s something for everyone!

1. Classic Southern Fried Venison Cube Steak

This timeless recipe delivers a crispy, golden crust with juicy, flavorful meat inside. Perfect for a quick, satisfying meal.

Ingredients:

• 4 venison cube steaks
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup buttermilk
• Oil for frying

Instructions:

1. Prep the Steaks: Soak the steaks in buttermilk for 2 hours, then pat them dry.
2. Create the Coating: Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish.
3. Coat the Steaks: Dredge the steaks in the seasoned flour, ensuring an even coating.
4. Fry: Heat oil in a skillet over medium-high heat. Fry each steak for 3-4 minutes per side until golden brown.
5. Serve: Pair with creamy mashed potatoes and gravy for the ultimate comfort food experience.

2. Creamy Venison Stroganoff

This hearty dish combines tender venison and a rich, creamy sauce. Serve it over egg noodles for a cozy dinner.

Ingredients:

• 4 venison cube steaks (cut into strips)
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

1. Cook the Venison: Sear the venison strips in butter until browned. Remove from the skillet.
2. Make the Sauce: Sauté onions, garlic, and mushrooms in the same pan. Sprinkle with flour and cook for 1-2 minutes. Gradually whisk in beef broth.
3. Combine and Simmer: Return venison to the skillet, cover, and simmer for 15 minutes. Stir in sour cream and heat through.
4. Serve: Spoon over egg noodles or rice.

3. Low-Carb Venison Steak with Veggies

A healthy, flavorful option for those watching their carbs.

Ingredients:

• 4 venison cube steaks
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Season and Sear: Rub venison with olive oil, salt, and Italian seasoning. Sear in a skillet for 3-4 minutes per side.
2. Cook the Veggies: In the same skillet, sauté zucchini and bell peppers until tender.
3. Serve: Plate the venison with the vegetables for a balanced, low-carb meal.

FAQs About Venison Cube Steak

1. Should I soak venison cube steak before cooking?

Yes, soaking venison cube steak is highly recommended, especially if you want to reduce its gamey flavor. Common soaking liquids include milk, buttermilk, or a saltwater brine. These solutions help tenderize the meat and neutralize any strong, wild flavors.

2. How do I make sure venison cube steak is tender?

Tenderizing venison cube steak involves a combination of methods:

• Mechanical Tenderizing: Use a meat mallet to break down muscle fibers.
• Marination: Soak in a marinade containing acidic ingredients like vinegar or lemon juice.
• Cooking Methods: Opt for low-and-slow techniques, such as slow cooking or braising, to keep the meat moist and tender.

3. What is the best way to cook venison steak?

The best way depends on your taste and time:

• Pan-Seared: Quick and flavorful for a crispy crust.
• Grilled: Adds a smoky, charred flavor.
• Slow-Cooked: Ideal for tender, melt-in-your-mouth results.

Each method has its own charm, but ensuring the meat doesn’t overcook is crucial, as venison can dry out quickly.

4. How do I get the wild taste out of deer cube steak?

To minimize the wild taste:

• Soak the meat in milk, buttermilk, or apple cider vinegar.
• Rinse and pat the meat dry before cooking.
• Use bold seasonings like garlic, rosemary, and paprika to balance the flavors.

5. What do you soak deer meat in to remove the wild taste?

Soaking venison in buttermilk is one of the most effective methods. The lactic acid in buttermilk neutralizes the gamey flavor while tenderizing the meat.

6. Why soak venison in milk?

Milk contains lactic acid, which breaks down proteins in the meat, making it softer and less pungent. This soaking method is particularly effective for preparing venison cube steak for frying or grilling.

Pairing Venison with Sides and Sauces

Venison cube steak is delicious on its own, but pairing it with the right sides and sauces elevates the dish to a whole new level. Here are some complementary options that balance the rich flavors of venison.

The Best Side Dishes for Venison Cube Steak

1. Creamy Mashed Potatoes

Mashed potatoes are a classic companion to venison cube steak, especially when served with gravy. Their creamy texture and mild flavor balance the richness of the meat.
Tip: Add garlic and butter for extra flavor.

2. Garlic Butter Green Beans

Green beans bring a fresh, crunchy contrast to the hearty steak. Toss them in garlic butter or sprinkle with toasted almonds for a touch of elegance.

3. Roasted Root Vegetables

Roasting carrots, parsnips, and sweet potatoes enhances their natural sweetness, making them a perfect match for the gamey flavors of venison.
Pro Tip: Season with rosemary and olive oil before roasting.

Homemade Sauces That Complement Venison

1. Peppercorn Gravy

This rich, savory sauce pairs beautifully with pan-seared or fried venison cube steak.
Ingredients:

• 1 cup beef broth
• 1 tbsp butter
• 2 tbsp heavy cream
• 1 tsp cracked black pepper
  Instructions:

1. Heat butter in a pan.
2. Stir in beef broth and pepper, simmer for 5 minutes.
3. Add cream, simmer until thickened.

2. Red Wine Reduction

This elegant sauce enhances venison’s earthy tones.
Ingredients:

• 1 cup red wine
• 1 small shallot, minced
• 1 tsp thyme
  Instructions:

1. Sauté shallots in butter until translucent.
2. Add red wine and thyme; simmer until reduced by half.

Bread Options for a Complete Meal

Pair venison with warm dinner rolls or crusty bread. These soak up juices and sauces, ensuring no flavor goes to waste.

Storing and Reheating Venison Cube Steak

Proper storage and reheating techniques are essential for maintaining the flavor and texture of venison cube steak. Whether you have leftovers or want to prepare meals in advance, follow these tips to enjoy your venison at its best.

Proper Storage Techniques

1. Refrigeration

If you plan to consume the venison cube steak within a few days:

• Cool Quickly: Allow the cooked steak to cool at room temperature for no more than 2 hours.
• Store in Airtight Containers: Use airtight glass or plastic containers to prevent drying out or absorbing odors.
• Shelf Life: Consume refrigerated venison within 3-4 days for optimal taste.

2. Freezing

For longer storage, freezing is the best option:

• Wrap Properly: Wrap each piece of steak tightly in plastic wrap, then place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label Clearly: Write the date on the packaging.
• Shelf Life: Frozen venison cube steak is best consumed within 6-12 months.

Reheating Venison Without Losing Moisture

Reheating venison can be tricky as overcooking will make it dry. Use these methods for the best results:

1. On the Stovetop

• Heat a skillet over medium-low heat with a small amount of butter or oil.
• Add the steak and cover with a lid to retain moisture.
• Flip occasionally and heat for 5-7 minutes until warmed through.

2. In the Oven

• Preheat the oven to 300°F.
• Place the steak in a baking dish with a splash of broth or water and cover with foil.
• Heat for 10-15 minutes or until warm.

3. Avoid the Microwave

While convenient, microwaving venison often results in uneven heating and dryness. If necessary, use a low setting and add a bit of moisture.

Common Mistakes to Avoid When Cooking Venison Cube Steak

Cooking venison cube steak can be incredibly rewarding, but there are a few pitfalls to watch out for. Avoid these common mistakes to ensure your dish is tender, flavorful, and perfectly cooked every time.

1. Overcooking the Steak

Venison is lean meat, so it cooks faster than beef. Overcooking can result in a tough, dry texture.
Solution:

• Use a meat thermometer to ensure the internal temperature reaches 130–135°F for medium-rare.
• Remove the steak from heat slightly early, as it will continue to cook while resting.

2. Skipping the Tenderizing Step

Venison cube steak, particularly from tougher cuts, benefits greatly from tenderizing. Skipping this step can leave you with chewy, unappealing meat.
Solution:

• Use a meat mallet to break down tough fibers.
• Alternatively, marinate the steak in buttermilk or acidic mixtures for a few hours.

3. Not Removing the Gamey Taste

If the venison retains its gamey flavor, it may overpower the dish.
Solution:

• Soak the steak in milk, buttermilk, or a saltwater solution to neutralize strong flavors.

4. Ignoring the Importance of Resting

Cutting into venison immediately after cooking causes the juices to escape, leaving the meat dry.
Solution:

• Allow the steak to rest for at least 5 minutes before slicing or serving.

5. Using Insufficient Seasoning

Venison’s rich flavor pairs well with bold seasonings. Skimping on spices can result in a bland dish.
Solution:

• Generously season the steak with herbs like rosemary, thyme, and garlic.