How to Cook Cube Steak Deer Meat: A Delicious Guide for Everyday Folks

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Hey there, friend! Cube Steak Deer Meat, yes, it can be. if you are lucky on your hunt and get a deer, there is nothing wrong with the tough little pieces of meat that come off when you butcher the deer yourself. But, oh, where to begin? If you are one of the fortunate souls who has access to some venison—whether that is because you finally sealed the deal on a hunt this fall or started hinting around a large-bore rifle buddy, and he got tired of hearing it—you may be at wits end as to how in the world take those gamy cuts from beast-of-burden nasty to lip-smackin’/belly-rubbin’ crazy.

Well, worry not! So, in this blog post today, I am going to give you everything that you need to know about how cube steak deer meat so that it tastes delicious. Whether you are just starting out with wild game cooking or trying to roast a venison worthy of the name (pun intended), I hope you have a new skill or resource after reading this post that will help you make something delicious at home and enjoy some of your valley meal.

Why Cube Steak Deer Meat?

Why before how Ok, so why do we want a unit test in the first place? Cube steak: meat that is pounded with mallet or tenderized by machine, usually from tougher sections of the deer Yeah, just like beef cube steak, only with that multilayered, musky venison flavor.

Cube steak is versatile and — done right — tender. Sure, but venison is much leaner than beef. Have no fear; I got you covered with the tips and tricks for a perfect creation of your own.

Here are all the ingredients you’ll need to get started →

Starting with our ingredients

So in general, here is a basic guide of what you will need:

Ingredients:

  • Venison cube steak (about 4 to 6 portions)
  • 1c flour (dredging)
  • Salt and pepper (to taste)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 2 eggs (for egg wash)
  • 1/2 cup of milk
  • Cooking oil (olive or vegetable)
  • Optional: Additional butter You need the Calories
  • A few sprigs of whatever your favorite fresh herbs are (like maybe thyme or rosemary) to turn it up a notch!

Tools You’ll Need:

  • Cast iron skillet (for unique sear marks)
  • Meat mallet (for the cube steak if it’s not already tenderized)
  • Tongs
  • A mixing bowl

Step-by-Step Guide on Cooking Cube Steak Deer Meat

Let’s get to the good stuff! So, how can you take those cube steaks and turn them into something great?

1. Tenderize the Cube Steak

If your venison cube steak is not already tenderized, take a meat mallet and start pounding! Not too much, as this will soften the muscle fibres, which weakens the meat. You need to see some cracks, but literally just a few to ensure an even texture.

2. Season the Meat

Mix your flour, salt, pepper, garlic powder and onion powder in a mixing bowl. Season the venison cube steak with salt and pepper on both sides, lightly. Serve hot and warm with your favorite herbs thrown in if you want added flavor.

3. Dredge and Egg Wash

In another bowl, whisk the eggs and milk together. This egg wash is your secret weapon; coat both sides of each piece of steak with the flour, then dip it into that egg wash and really get covered. Then coat it once more in the flour mixture to get a good crunchy shell.

4. Heat the Oil

So mama, bust out that cast iron skillet. And add a splash of oil to the pan—heating it over medium-high heat, until it starts to shimmer. Heat frying oil in a pan over medium-high heat, and let the oil get hot but not too smoking.

5. Cook the Cube Steak

Gently place coated venison cube steaks into skillet Cook until golden brown and crispy—usually about 3-4 minutes per side, depending on thickness. Do not overcrowd the pan; fry in 2 or more batches if needed.

Now for the Pro Tip: Need more flavor? Add a small pat of butter at some point and give the pan a shake so both sides cook well. Butter makes it better still…

6. Rest and Serve

Once both sides of steaks are golden, take them out of a pan onto serving plate and rest for 2-3 minutes. This also traps all that yummy steam inside.

And voilà! Like this plate of venison cube steaks that will change your whole bond with beef. Pair it with mashed potatoes, green beans, or, heck, a little homemade gravy. Believe me, you will like it.

More Ideas for Cooking with Venison

  • Don’t overcook it! Since venison is low in fat, it will dry out if overcooked. For the juiciest results, you want medium-rare to medium.

If you like to taste the original flavor of cube steak or want to add more flavor, marinate it with buttermilk, Worcestershire sauce or red wine for a few hours before cooking.

  • Fresh vs. Dried Herbs: Thyme, rosemary, and sage work well with venison.

Cube Steak Deer Meat Additional Ways to Cook

Looking to mix things up? Here are some other methods for preparing Cube Steak Deer Meat that you may want to experiment with:

Cube Steak Deer Meat with Gravy

Something we could all do with right now is good gravy, right? Once the cube steaks have been fried, use the same oil to make a gravy by whisking in a couple of tablespoons of flour and then milk or cream. Season to taste and spoon over your steaks for a delicious Southern-style dish.

Slow Cooker Cube Steak

Grind summer sausage from venison trim and hand down to friends—or make set it and forget it venison cube steaks in the slow cooker with a little beef broth, onions, garlic, and some herbs. Slow cook for 6-8 hours on low until… so tender and melt-in-your-mouth!

Venison Cube Steak Tacos

So why not make your taco meat with cube steak?? Rub steak all over with taco seasonings, sear it and then slice into strips. Serve in warm tortillas with your favorite toppings. Yum!

Fun Hands on Writing Activity: Tell Your Story!

I want to hear from you because now that I have shown you how easy it is to cook cube steak deer meat Did you grow up eating venison? What’s your favorite recipe? Pristine or you have some cooking tips? Continue The Conversation In THE COMMENTS Below

Style Time in minutes to prepare Other ingredients used Best Accompaniments
Fried Cube Steak 6-8 minutes Flour, eggs, oil Mashed potatoes, gravy
Cube Steak with Gravy 30 minutes Beef broth, Flour, Milk Green beans, Mashed potatoes
Slow Cooker Cube Steak 6-8 hours Beef broth, onions & garlic Rice; roasted vegetables
Venison Cube Steak Tacos 15 minutes Taco seasoning, tortillas Pico de gallo, avocado, salsa

Q: FAQ About Venison Cube Steak

1. How to Tenderize Cube Steak Deer Meat?

Do not overcook your venison if you want it to be tender. Venison is significantly leaner than beef and can easily be dried out. Quick sear or place in a slow cooker so that it is tender.

2. How Do You Season Cube Steak?

Nonetheless, a simple salt, pepper, garlic powder and onion powder mix is always good. Feel free to toss in some thyme or rosemary as well for added zing.

3. Can I marinate cube steak?

Absolutely! If you so choose, marinating your cube steaks in buttermilk or a mixture of oil, vinegar, and herbs for a couple of hours will help punch up the flavor while both seasoning the meat slightly (mostly on outside) as well as tenderizing it a bit.

4. Can you BBQ cube steak?

True, just don’t overdo it Venison is considered a lean meat and can dry out easily on the grill. No, Seal in Moisture: Marinate that Meat

5. How do you freeze venison cube steak?

Yes! In our experience, venison cube steak keeps quite nicely when frozen. If you decide to freeze a batch of leftover pumpkin puree, be sure to wrap the container up tightly so it doesn’t accrue freezer burn. Store in the freezer and use within one year.

Wrapping Things Up

And there you have it! Prepare for life hacking, If you thought only old country folk or seasoned hunters who killed their own deer had ever cooked cube steak deer meat, then I can teach you all something. This meal is so easy and delicious to create; you only need a few simple ingredients that, when combined, can taste absolute magic.

So, what are you waiting for? The only thing I have to do is go into my chest freezer and grab some venison from the field, fire up a skill and start cooking. Then, be sure to come back and tell me how it went!

Happy cooking!

Fayruj Ahmed
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