How to Cook Venison Cubed Steak (Like We’re Having a Chat Over Coffee)

Hey there! Anybody ever had venison cube steak? If not, boy are you in for a real treat. This small meal takes fancy, but it is very simple if you know few ticks. Believe me, once you eat it and try it all your life, you will ask yourself, why to cook so late… So, pull up a chair, munch on something, and read how to prepare the best venison cubed steak ever.

Why Venison Cubed Steak?

Well, the first question is, why venison cubed steak? Venison is leaner than cow and flavorful, plus it makes good conversation. You can be like, “Yah, I had venison last night,” and people are going to laud you as some world-class chef. But the truth? It’s easy! Cubed steaks share the stage with veggies that have a head start, like peppers and onions. This pre-tenderized venison cooks up quickly and picks up flavor like a champ. If you are new to cooking game meat or have been at it for years, venison cubed steak is there for when you need a quick and comforting meal.

And for real, it sounds way more exciting than any old beef steak, right?

Prepping Venison Cubed Steak: As Easy As 1-2-3

Prep Stuff
Before we get to the cooking. Nall Honestly, you can season and use a frying pan, man.

What You’ll Need:

Venison cubed steak (1-1.5 pounds, enough for however many people you’re feeding)
Salt & Pepper — Do not be shy on the seasonings here, even if it is just salt and pepper!
Flour (for dredging)
For Butter: (BECAUSE BUTTER MAKES EVERYTHING BETTER, NO?)
Olive oil (or any type of vegetable oil you like)
Garlic powder (I highly recommend using it for that extra flavor)
Optional but highly recommended if you will be so indulged: Onions and mushrooms

But let me tell you, if you really want the steak to be tender and tasty, then marinate it for an hour at least. Don’t panic, it’s super easy. To start you off, a quick marinade recipe.

Ingredient	Quantity
Olive oil	1/4 cup
Soy Sauce	2 tbsp
Worcestershire	2 Tbs
Garlic powder	1 teaspoon
Black pepper	1/2 teaspoon
Red wine vinegar	1 tablespoon

Put everything combined in a Ziploc bag and throw the venison cubed steak in them and leave it there to rest in the fridge. If you are short on time, 30 minutes will even suffice, but the longer is better, and in a couple of hours your flavor will be increased.

Time to Cook: A Sizzlin’

Okay, now for the fun part — cooking! This is NOT a nod to being able to hold it down in the kitchen, all you master chefs. Oh yes, we are going to sauté these puppies until nice and crispy, juicy in the middle.

Step-by-step Instructions for Cooking Venison Cubed Steak

Flour the steak: Totally unrelated.) Next, remove your cubed steak from the marinade (if you used one) and let it sit for a minute. Combine flour, salt, pepper, and garlic powder in a shallow dish. Dredge each steak in the flour mixture.
Heat the pan: Take a frying pan on medium-high heat. Use about a tablespoon of oil and a tablespoon of butter — yes, full-butter-drinkable.
Place the steaks in the pan once it is hot. Do not put too many in the pan; cook them (in batches if necessary). And fry them up, roughly 3-4 minutes per side or until they’re deep golden and crispy.
Rest: After frying, transfer the steaks to a paper-towel-lined plate to allow any excess oil to drip off. Allow them to cool for a couple of minutes before serving. This keeps them juicy inside!

Pro tip: You definitely should throw gravy into this mix (Why not?).

What could be better than venison cubed steak! Deer cubed steak w/ gravy When you fry the patties, the pan will have some good crispy bits and fat right about. Perfect! And a quick gravy out of that:

Stir 2 Tbs of flour (I used whole wheat) into the drippings and cook for a minute.
Stir in 1.5 cups of beef broth (or water if you are out of broth) slowly.
Stir and stir the sauce until it thickens, adding salt and pepper to taste.

BOOM, killer gravy achieved.

Best Venison Cutlets Side Dishes

Seriously, what do you even serve with this? Well good for you; you have alternatives, pal. Some easy sides that go great with venison cubed steak are:

Classic Side Ideas:

Mashed Potatoes (duh, whom does not like mashed potatoes?)
Roasted veggies (carrots, broccoli, brussels sprouts)
Buttered noodles: The best there is, despite its simplicity.
Salad (when you want to pretend you are healthy)

But oh, don’t over-complicate things with these sad stories; create something that you enjoy.

Table: Quick Reference for Cooking Times

Print Menus 8 oz. Products Recipes Preparation & FAQ Follow on Instagram Printable Labels DEALS 0 This one-page chart will ensure that you cook your venison cubed steak in the most ideal, succulent ways!

Thickness	Medium-Rare	Medium	Well Done
1/2 inch	3-4 minutes
3/4 inch		4-5 minutes
1 inch			5-6 minutes

If you’re not sure, a meat thermometer can be your best friend. Aim for an internal temperature of about 135-140°F for medium-rare, 145°F for medium, and then up if you love it well-done.

Stories and Tips: What Worked

One time, I wayyyy overcooked it. I turned it into leather. It was no bueno. I’ve definitely lived and learned when it comes to pan-frying or grilling without a meat thermometer. What about you? Have you ever made venison cubed steak, or is this your first time? I’d love to hear any tips and tricks or funny kitchen fails you have!

FAQ: Answering All Your Burning Questions

Do you have to marinate venison cubed steak?
No, but it won’t be as tender or flavorful. If you’re short on time, seasoning it generously with salt and pepper will suffice.
Can you cook venison cubed steak in the oven?
Yes! Preheat your oven to 350°F, sear the steaks in the pan first, then bake for 10-15 minutes, depending on thickness.
Is venison cubed steak tough?
To reheat venison cubed steak, use a pan over low heat or an oven set at 300°F so that it does not dry out. Unless you have to use the microwave!
Not a fan of the gamey taste?
If you cook venison, try soaking it in milk/buttermilk for a few hours to tame the wild.

Wrapping It All Up: Chow Down!

And there you have it! An awesome and simple recipe for making venison cubed steak that will literally make your family, friends, or yourself think you are a professional. And do not overcomplicate; just keep it simple and rest and enjoy the rest of the work.

Related: Anyone else have an award-winning venison recipe? Let me know in the comments because I am always down to try something new. And so, hey, if you have any questions or need all aspire of nudges—hholler! Happy cooking!

Author
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Fayruj Ahmed

Hi, I’m Fayruj Ahmed! I’m passionate about all things cooking, from creating healthy, delicious meals to exploring the best cooking oils and kitchen techniques. Through my blog, I share practical tips, guides, and insights that make cooking both enjoyable and nutritious.