We absolutely love sharing our take on Deer Cubed Steak, a hearty dish that brings the bold, lean flavors of venison to your table. It’s perfect for hunters or anyone craving a twist on classic comfort food, turning tender cuts into a mouthwatering meal that’s both simple and satisfying.
In our kitchen, we’ve drawn from American game traditions to make this recipe accessible yet exciting. Whether you’re new to venison or a seasoned pro, it’s an easy way to elevate your dinner routine with fresh, wholesome ingredients.
Ingredients
To craft our hearty Deer Cubed Steak, we select fresh, wholesome ingredients that highlight the bold flavors of venison while keeping preparation straightforward.
- Deer cubed steak: 1.5 pounds, cut into 1-inch cubes and tenderized with a meat mallet to ensure tenderness.
- All-purpose flour: 1 cup, seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper for dredging the meat.
- Vegetable oil: 2 tablespoons, for searing the steak to achieve a golden crust.
- Yellow onion: 1 medium, finely chopped to add aromatic depth as the base for the sauce.
- Garlic cloves: 3, minced to infuse robust flavor right after the onions.
- Beef broth: 2 cups, low-sodium, to create a rich gravy that complements the venison’s gaminess.
- Worcestershire sauce: 2 tablespoons, for a tangy umami boost.
- Fresh thyme: 1 tablespoon, leaves stripped from stems, to incorporate earthy notes toward the end of cooking.
- Salt and black pepper: To taste, adjusted during seasoning steps for balanced flavor.
Equipment Needed
Before we dive into preparing our Deer Cubed Steak, let’s ensure we have the right tools on hand to make the process smooth and efficient. Having the proper equipment not only enhances safety but also helps achieve that perfect sear and flavorful gravy we aim for in this recipe.
To get started, here’s a detailed list of the essential equipment. We’ve bolded key items for emphasis:
- Large skillet or cast-iron pan: Ideal for searing the Deer Cubed Steak to lock in juices and develop a rich crust; choose one at least 12 inches in diameter for even cooking.
- Cutting board: A sturdy, non-slip board for chopping onions, garlic, and any other prep work to keep our workspace organized.
- Sharp chef’s knife: Essential for precise slicing of vegetables and trimming the Deer Cubed Steak if needed; ensure it’s well-sharpened to minimize effort.
- Measuring cups and spoons: Accurate for measuring ingredients like broth and spices, ensuring our recipe turns out balanced every time.
- Tongs: Perfect for flipping and handling the Deer Cubed Steak without piercing the meat, which helps retain moisture.
- Whisk: Great for smoothly blending the gravy components, such as beef broth and Worcestershire sauce, to avoid lumps.
- Wooden spoon or spatula: Used for stirring and scraping up those flavorful bits from the pan bottom during deglazing.
With these tools assembled, we’re all set to transition seamlessly from gathering ingredients to the cooking steps ahead.
Instructions
Now that we have gathered our ingredients and assembled the necessary equipment, let’s guide you through preparing our Deer Cubed Steak with simple steps that deliver bold flavors and tender results.
Prepare the Meat
Begin by placing 1.5 pounds of tenderized deer cubed steak on a sturdy cutting board. Pat the meat dry with paper towels to remove excess moisture then season both sides generously with salt and black pepper. Next dredge each piece in seasoned all-purpose flour ensuring an even coating that will create a crispy exterior when cooked.
Marinate
In a shallow dish combine 2 tablespoons of Worcestershire sauce 2 minced garlic cloves and 1 teaspoon of fresh thyme leaves to form a quick marinade. Submerge the prepared meat in this mixture and let it rest for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. This step infuses the venison with earthy aromatic notes and helps tenderize the fibers for a juicy bite.
Cook the Steak
Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat until it shimmers and releases a fragrant sizzle. Add the marinated deer cubed steak pieces and sear for 3 to 4 minutes per side until a golden crust forms and the meat reaches an internal temperature of 145°F for medium-rare. Remove the steak from the pan then lower the heat to medium and stir in 1 diced yellow onion cooking until it softens and releases a sweet aroma. Gradually whisk in 2 cups of low-sodium beef broth scraping up the flavorful browned bits from the pan to build a rich gravy that bubbles and thickens over 5 minutes.
Serve
Transfer the cooked Deer Cubed Steak to plates and spoon the warm gravy over the top allowing the savory juices to enhance each tender bite. Pair with sides like mashed potatoes or steamed vegetables to balance the hearty venison flavors and enjoy a satisfying meal that highlights fresh wholesome ingredients.
Make-Ahead Instructions
To make our Deer Cubed Steak recipe even more convenient for busy weeknights, we can prepare key components in advance without compromising the dish’s hearty flavors or tender texture. This approach allows the venison to absorb deeper, earthy notes from the marinade while saving us time during the final cooking stage.
Preparing the Steak Ahead
We recommend marinating the Deer Cubed Steak up to 24 hours in advance to enhance its bold, gamey taste and ensure maximum tenderness. Here’s how:
- Pat dry and season the meat: Start with 1.5 pounds of tenderized Deer Cubed Steak. Gently pat it dry with paper towels, then season generously with 1 teaspoon salt and ½ teaspoon black pepper for a balanced, savory base.
- Create the marinade: In a bowl, whisk together 2 tablespoons Worcestershire sauce, 2 minced garlic cloves, and 1 teaspoon fresh thyme leaves. This simple mixture infuses the steak with aromatic, herbaceous flavors that intensify over time.
- Marinate and store: Submerge the seasoned steak in the marinade inside a resealable plastic bag or airtight container. Refrigerate for up to 24 hours, flipping halfway through to ensure even coating. Pro tip: The longer marination time allows the meat’s natural juices to mingle with the flavors, resulting in a more succulent sear.
Making the Gravy Base in Advance
The rich, savory gravy is the heart of our Deer Cubed Steak dish, and preparing it ahead lets us focus on searing the meat when it’s time to cook.
- Cook the base components: In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Sauté 1 diced yellow onion until golden and fragrant, about 5 minutes, then add 2 minced garlic cloves and cook for another 1 minute. Stir in 2 cups low-sodium beef broth and 1 tablespoon Worcestershire sauce, simmering until the mixture reduces slightly and develops a deep, umami-rich aroma.
- Cool and store: Remove the gravy base from heat and let it cool completely. Transfer to an airtight container and refrigerate for up to 2 days. When reheating, warm it gently in a skillet over low heat, whisking to maintain its smooth, velvety consistency.
Storage and Reheating Tips
For optimal results, we always emphasize proper storage to preserve the dish’s fresh, wholesome qualities:
| Step | Instructions | Storage Duration | Reheating Method |
|---|---|---|---|
| Marinated Steak | Keep in the refrigerator in a sealed container. | Up to 24 hours | Sear directly from the fridge in hot oil for 3-4 minutes per side to achieve a golden-brown crust. |
| Gravy Base | Store in an airtight container. | Up to 2 days | Heat over medium-low until bubbling, then adjust seasoning with salt and pepper as needed. |
By following these steps, we ensure our Deer Cubed Steak remains flavorful and straightforward to assemble, making it a go-to option for effortless, satisfying meals.
Conclusion
We’ve shared this deer cubed steak recipe to inspire your kitchen adventures with its hearty appeal. It’s a straightforward way to savor venison’s unique taste while keeping meals effortless and rewarding.
As we wrap up, we’re confident you’ll find it a versatile addition to your routine, elevating everyday dinners with fresh, bold flavors. Give it a try and let it become your go-to comfort classic.
Frequently Asked Questions
What is Deer Cubed Steak?
Deer Cubed Steak is a hearty venison dish made from tenderized deer meat, often inspired by American game traditions. It’s known for its bold flavors and comforting qualities, making it perfect for hunters or anyone seeking a unique twist on classic comfort food. This recipe uses simple ingredients to create a flavorful, accessible meal.
What ingredients are needed for Deer Cubed Steak?
You’ll need about 1.5 pounds of tenderized deer cubed steak, seasoned all-purpose flour, vegetable oil, yellow onion, garlic, low-sodium beef broth, Worcestershire sauce, fresh thyme, salt, and black pepper. These fresh, wholesome ingredients build a rich gravy and enhance the meat’s natural taste for a satisfying dinner.
What equipment is required to make Deer Cubed Steak?
Essential tools include a large skillet or cast-iron pan for searing, a sturdy cutting board, a sharp chef’s knife, measuring cups and spoons, tongs for handling meat, a whisk for gravy, and a wooden spoon or spatula for stirring. These items ensure safety and optimal results in your kitchen.
How do I prepare Deer Cubed Steak?
Start by patting the steak dry, seasoning it, and dredging in flour. Marinate with Worcestershire sauce, garlic, and thyme for flavor. Sear in hot oil until golden brown, then make a gravy with onions and beef broth. Serve with the gravy and sides like mashed potatoes. The whole process is straightforward and takes about 30-45 minutes.
Can I make Deer Cubed Steak ahead of time?
Yes, marinate the steak up to 24 hours in advance to boost flavor and tenderness. Prepare the gravy base ahead and store it in the fridge. This makes it ideal for busy weeknights—just sear and reheat when ready. Follow proper storage guidelines to keep everything fresh and tasty.
How should I store and reheat Deer Cubed Steak?
Store cooked steak and gravy in airtight containers in the refrigerator for up to 3 days. For freezing, wrap tightly and use within 2 months. Reheat gently on the stovetop with a little broth to maintain moisture, or in the microwave on low power, stirring occasionally for even heating.
What are good sides to serve with Deer Cubed Steak?
Pair it with mashed potatoes, steamed vegetables, or buttered noodles to soak up the rich gravy. Fresh salads or crusty bread also complement the bold flavors. These sides enhance the meal’s wholesomeness and make it a complete, satisfying dinner option.