Impressive Venison Cubed Steak Recipe: Tenderize Your Taste Buds

The best game meat is often the one that is hunted and cooked by yourself. That’s a common rule. While we can’t help with the hunting part, we can definitely help with the cooking part. Our venison cubed steak recipe makes a tender, creamy, and savory dish. The recipe is simply game meat at its best.

When cubed venison steaks are dipped in buttermilk, marinated and rested overnight, and deep-fried to perfection, you end up with a golden-brown steak that basically melts in your mouth. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Pro Tips
• Venison Cubed Steak Recipe
• Comments

Ingredients

• Venison steaks — 1 ½ pounds, cubed
• All-purpose flour — 2 cups
• Salt — 1 tbsp.
• Black pepper — 1 tsp.
• Paprika — 1 tsp.
• Olive oil — 1 tbsp.
• Butter — 2 tbsp.
• Vegetable oil — 3 tbsp.
• Buttermilk — 4 cups

Instructions

1. Rinse the venison steaks under cold water, and pat them dry.

2. Trim off any excess fat from the steaks with a knife.

3. Fill an airtight container with buttermilk and place the steaks in it.

4. Cover and transfer to your fridge. Marinate overnight.

5. Combine the salt, pepper, paprika, and flour in a mixing bowl. Whisk well.

6. Pour a tablespoon of buttermilk into the mix.

7. Take the venison steaks from the container, drip off the excess buttermilk, and coat them in the seasoning mixture, one at a time.

8. Place each cube on a baking sheet, and let it sit for 15 minutes.

9. Heat the stove to medium heat.

10. Heat some vegetable oil in a large skillet.

11. Then add the olive oil and butter.

12. Once the butter has melted, add the steaks. Fry each piece for two minutes per side.

Substitutions

• All-purpose flour — While all-purpose flour does a great job in this venison cubed steak recipe, it can be easily replaced. If you are looking for a gluten-free alternative, we recommend using almond flour instead. If flour is not an option, cornmeal and panko breadcrumbs will work too.

• Olive oil — Vegetable oil is for deep-frying, while the combination of melted butter and olive oil is for the flavor. If olive oil is not exactly your cup of tea, feel free to skip it entirely. Canola oil and avocado oil will also provide some flavor.

• Paprika — Paprika provides your marinade with some heat, along with a distinct flavor profile, but you can replace it with cayenne pepper or chili powder if needed.

Variations

• Savory marinade — While our venison cubed steak recipe is a delight, some might find the marinade too simple. If that’s the case with you, a savory marinade that consists of ½ cup of soy sauce and ½ cup of Worcestershire sauce might be just what you need to add to the ingredients. A tablespoon of lime juice wouldn’t be bad either.

• Venison gravy — Gravy is perhaps one of the best things you could serve venison cubed steaks with. The two simply complement each other, combining savory and earthy notes. Just keep in mind to use beef stock when making your gravy sauce, as the other alternatives will not complement the venison.

Equipment

• Measuring cups and spoons

• Butcher knife

• Mixing bowl

• Baking sheet

• Large skillet

• Airtight container

• Whisk

• Stove

Storage and reheating

• Allow your dish to cool completely.

• Wrap the cubed steaks and place them in an airtight container. The leftovers will last for three days in your fridge.

• After wrapping the cubed steaks, you can transfer them to a freezer bag and store them in your freezer. The leftovers will last for four months in your freezer.

• Thaw the leftovers by defrosting them in your fridge for a day or two. After that, you can safely reheat them on the stovetop.

Pro Tips

• Marinating your meat — For ideal results, you should marinate the cubed steaks overnight. If you are short on time, you could get away with marinating them for at least two hours.

• The venison — If you suspect that your meat is a bit rough for you, you can use a meat mallet to try and tenderize the venison. Just keep in mind to be careful not to tear the meat.