How to Cook Venison Cube Steak

How ot cook venison cube steak that is lightly breaded, perfectly pan fried to tender. If you love deer steak this is how to cook it delicious in a pan on your stove. You can enjoy Air fryer cube steak recipe too if you prefer that method.

How do you process deer into cube steak?

Meat pieces should ideally run through a tenderizer. If you do not have that machine or your butcher doesn’t either, do like we do our Pork Cube Steak where you pound the pieces in between parchmet paper until about 1/4″ thick. Another way is to score the top sliced horizontally and vertically.

Venison Cube Steak

We chose to slice it about halfway thru to get the end result to be fork tender the way you want it to be. Easier I guess if you don’t have a mallet at home or want to waste any plastic wrap or parchment. Seasonings are up to you but you definitely want to add something to cut the gamey flavor. Same goes for bear meat in that case.

What part of a deer is best for cube steak?

Deer shoulder is tougher, better for Venison Stew. Tenderloin or back straps are best for this, or sliced roasts. The term cubed means tenderized in some way. Many times you can get the butcher to do it or it is already done in the meat department. If so it is fabulous because their big machine can punch small holes around it making thinner spots in the meat which is ideal.

Now we have talked before about How to Cook Frozen Steak, that won’t work for this method since it’s rock hard and you can’t pound it out. I never bread anything that is frozen either because it won’t stick and the outside will burn by the time the insides are defrosted and cooked to the proper internal temperature.

Fried Deer Steak

Either season lightly with a few of your favorite seasonings or you could choose marinated venison steak, tenderized as described below with a knife and then sit in a pan of your favorite Asian Steak Marinade for a spicy choice or lemon pepper works well. You’ll need;

• 2 venison steaks cube steaks
  • there are many meat cuts on a deer that can be sliced into steak
  • backstraps and tenderloins are smallest and most tender
• All purpose flour
• Egg wash to stick the coating
• Panko breadcrumbs
• 3 tbsp olive oil
• 1/3 tsp salt and black pepper

These are pan fried so a medium skillet or cast iron skillet is a great choice too. I like the outsides to get really golden brown so a bit higher heat at the very end in a seasoned pan is by far the best choice. Jump to recipe and let us know what you think!!

How to Cook Venison Steak in Oven

If you did not use the breading you could Cook Steak in Oven. I mean you could coat with bread crumbs and spray with olive oil to get some crisp but in a pan gets you the best texture overall. With these same instructions using a meat thermometer so it doesn’t get too done and dried out, that is key.

With wild game like this and bear meat you can make the pieces more tender slice the top of each about halfway thru with a sharp knife 4-5 times, then turn 90 degrees and slice the other direction 4-5 times for tenderizing the meat. Alternatively with deer meat you can pound with a meat mallet in between 2 pieces of parchment paper until 3/4 inches thick.

How to Cook Venison Steaks in Frying Pan

Now if this is ground instead of left whole, you could make our Venison Meatloaf Recipe out of it.

• Blot outside of cuts of meat dry with paper towels. Season venison cube steaks with salt and pepper on both sides.
• Coat the steaks on both sides in all-purpose flour.
• In a bowl, beat the egg and dip the steak on both sides.
• In a pan over medium high heat add the olive oil to warm.
• Coat the steaks in Panko breadcrumbs on both sides and place in the hot oil in the frying pan.
• Fry on low heat for 4 minutes per side.
• Flip the steaks to the other side and fry, covered, for another 3-4 minutes cook time.
• Internal temperature is as follows for venison steaks;
  • 130–135°F (54–57°C) for medium rare
  • 135–145°F (57–63°C) for medium
• Then take them off the pan to rest for 5-10 minutes before slicing.

Served with mashed potatoes seasoned with garlic is a great duo. They come out quite wonderful. If you have leftovers save in airtight bags in the fridge for up to 3 days. Slice, pan fry to warm again or air. fry to crisp again. Now if you have ground meat after butchering our Crockpot Venison Chili is another winner you should make with that!!

Venison Cube Steak Recipe Tips