Deer Meat Cube Steak
This delicious deer meat cube steak recipe is perfect for game lovers who enjoy lean, flavorful venison. With proper preparation, seasoning, and cooking, this recipe yields tender and juicy steaks. Whether grilled or pan-seared, these steaks are a healthy and versatile dish that pairs well with a variety of sides and flavors.
Equipment
- Meat mallet
- Sharp knife
- Paper towels
- Resealable bag or shallow dish
- Mixing bowl
- Skillet or cast-iron pan
- Whisk
- Tongs
- Airtight container or freezer-safe bag (for storage)
Ingredients
- For the Cube Steaks:
- 4 deer meat cube steaks pounded 1/2-inch thin
- 1 cup all-purpose flour for coating
- 1/4 cup additional flour for thickening gravy
- 1 1/2 cups milk
- 1 tablespoon oil or lard
- Salt and pepper to taste
- For the Marinade optional:
- 1/4 cup olive oil
- Juice of half a lemon
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- For Serving:
- 4 slices of sourdough bread toasted
- Mayonnaise
- 1 large tomato sliced
- Lettuce
Instructions
- Prepare the Meat:
- Trim excess fat and silver skin from the cube steaks.
- Pat dry with paper towels.
- Marinate (Optional):
- Combine marinade ingredients in a resealable bag.
- Add cube steaks, coat well, and refrigerate for 5-24 hours.
- Coat the Steaks:
- Coat the steaks with 1 cup of flour, ensuring even coverage.
- Cook the Steaks:
- Heat oil or lard in a skillet over medium-high heat.
- Cook the steaks for 3-4 minutes per side until golden brown.
- Remove steaks from the skillet and set aside.
- Make the Gravy:
- In the same skillet, whisk in 1/4 cup of flour to create a roux.
- Gradually add milk, whisking constantly.
- Simmer until the gravy thickens to your desired consistency.
- Assemble and Serve:
- Spread mayonnaise on toasted sourdough bread slices.
- Layer a cube steak, tomato slices, and lettuce.
- Serve with gravy poured over or on the side.
Notes
Cooking Tips: Let the steaks come to room temperature before cooking for even results. Avoid overcooking; venison is best at medium-rare to medium doneness.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Reheating: Heat gently on the stovetop, in the oven, or microwave to avoid drying out.
Customizations: Experiment with different seasonings like Cajun spices or Herbes de Provence to suit your taste.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Reheating: Heat gently on the stovetop, in the oven, or microwave to avoid drying out.
Customizations: Experiment with different seasonings like Cajun spices or Herbes de Provence to suit your taste.