We’ve always been fans of venison cubed steak recipes for their bold flavor and rustic charm. This lean game meat from deer adds a wild twist to classic comfort dishes making it a hit for hunters and home cooks alike. It’s not just tasty—it’s packed with protein and lower in fat than beef.
Ingredients
We love how venison cubed steak brings a bold, protein-packed punch to our meals, making it a healthier twist on classic comfort foods with its lower fat content compared to beef.
Venison Steak Ingredients
For our venison cubed steak, we start with the star of the show: the meat itself. Here’s a detailed list of ingredients, ordered as they would be prepared and used in the recipe:
- 2 pounds venison cubed steaks: Choose fresh, high-quality cuts from deer meat for the best flavor and tenderness; pound them lightly if needed to ensure even cooking.
- 1 cup all-purpose flour: Use this for dredging the steaks to create a crispy exterior; sift it first for a smoother coating.
- 2 teaspoons salt: Kosher salt works best to enhance the natural flavors of the venison.
- 1 teaspoon black pepper: Freshly ground for a robust kick that complements the meat’s gaminess.
- 2 tablespoons vegetable oil: Opt for a high-smoke-point oil like this for searing the steaks to golden perfection.
Marinade Ingredients
- 1/4 cup soy sauce: This adds a savory, umami boost to tenderize the meat effectively.
- 2 tablespoons Worcestershire sauce: A key element for that tangy, rich undertone that pairs perfectly with venison’s bold taste.
- 3 cloves garlic, minced: Freshly minced for a pungent aroma that elevates the overall flavor profile.
- 1 tablespoon apple cider vinegar: Provides acidity to break down the meat fibers and balance the marinade’s flavors.
- 1 teaspoon dried thyme: Use this herb for an earthy note that enhances the rustic charm of the dish.
- 1/4 cup olive oil: Acts as a base to help the marinade adhere and keep the steaks juicy during cooking.
Tools and Equipment
To prepare our venison cubed steak recipes with precision and ease, we need the right tools and equipment. Building on our ingredient list, which includes fresh venison steaks and a flavorful marinade, these items ensure safe handling, even cooking, and professional results.
Essential Kitchen Tools
We’ll start with the basics for prepping and cooking:
- Cutting board: A sturdy, non-slip board for safely slicing and tenderizing the venison cubed steaks.
- Sharp knife: Ideal for trimming excess fat or portioning meat; we recommend a 8-10 inch chef’s knife for clean cuts.
- Meat tenderizer or mallet: Crucial for pounding the venison to achieve that classic cubed texture, enhancing tenderness before marinating.
- Mixing bowls: At least two medium-sized bowls—one for whisking the marinade and another for coating the steaks in flour.
Cooking and Serving Essentials
For the actual cooking process, these tools help us achieve a crispy exterior and juicy interior:
- Skillet or frying pan: A 12-inch cast-iron skillet works best for searing the steaks in vegetable oil, providing even heat distribution for that perfect golden crust.
- Tongs: Heat-resistant tongs for flipping the steaks without piercing the meat, preserving those flavorful juices.
- Measuring cups and spoons: Accurate for measuring out ingredients like soy sauce and spices in the marinade.
- Whisk or fork: A simple whisk for blending the marinade ingredients smoothly.
Additional Recommendations
If we’re aiming for advanced techniques, consider these optional items to elevate our venison cubed steak recipes:
- Instant-read thermometer: Ensures the steaks reach an internal temperature of 145°F for medium-rare doneness, guaranteeing food safety and optimal flavor.
| Tool | Recommended Type | Purpose |
|---|---|---|
| Cutting board | Wooden or plastic | Safe surface for prep work |
| Skillet | Cast-iron, 12-inch | Even searing and heat retention |
| Instant-read thermometer | Digital | Precise temperature checks |
With these tools in hand, we’re set to move seamlessly into the preparation steps, making our venison cubed steak recipes both efficient and enjoyable.
Instructions
With our ingredients and tools ready, we’re thrilled to walk you through preparing mouthwatering venison cubed steak recipes that highlight the bold, gamey flavors of deer meat while keeping things simple and precise.
Prep
Before we dive in, let’s get everything set up for success. Start by patting dry 2 pounds of fresh venison cubed steaks with paper towels to remove excess moisture—this ensures a crispy sear later. Next, tenderize the steaks using a meat tenderizer on a sturdy cutting board, pounding each piece gently for about 1-2 minutes per side to break down fibers and enhance tenderness.
In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper, whisking them together until evenly mixed. This dry mixture will create that irresistible crispy exterior we love. Meanwhile, gather and measure out the marinade components: ¼ cup of soy sauce, 2 tablespoons of Worcestershire sauce, 2 cloves of minced garlic, 1 tablespoon of apple cider vinegar, 1 teaspoon of dried thyme, and 2 tablespoons of olive oil.
Marinate
Now that our prep is complete, let’s infuse those steaks with flavor. In a separate bowl, whisk together the marinade ingredients—soy sauce, Worcestershire sauce, minced garlic, apple cider vinegar, dried thyme, and olive oil—until the mixture forms a smooth, aromatic blend that promises to tenderize and enhance the venison’s rich, earthy taste.
Submerge the tenderized steaks in this marinade, ensuring each piece is fully coated for maximum flavor absorption. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours—the longer it sits, the more the venison cubed steak soaks up those savory notes of garlic and thyme, making the meat juicy and full of depth.
Cook
With the steaks marinated and ready, it’s time to bring out their bold flavors through cooking. Heat 2 tablespoons of vegetable oil in a cast-iron skillet over medium-high heat until it shimmers and releases a fragrant sizzle.
Dredge each marinated steak in the flour mixture we prepared earlier, shaking off any excess for an even coating. Place the steaks in the hot skillet, cooking for 3-4 minutes per side until the exterior turns golden-brown and crispy, and the internal temperature reaches 145°F for medium-rare—use an instant-read thermometer to check for precision. As they cook, the kitchen will fill with the irresistible aroma of seared venison, locking in juices for a tender, flavorful bite.
| Cooking Time (per side) | Internal Temperature | Doneness Level |
|---|---|---|
| 3-4 minutes | 145°F | Medium-rare |
| 5-6 minutes | 160°F | Medium |
Serve
Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to redistribute juices, ensuring each bite is succulent and packed with flavor. Plate the venison cubed steak alongside complementary sides like roasted vegetables or mashed potatoes to balance the rich, lean profile of the meat.
For an elevated presentation, drizzle any pan juices over the top and garnish with fresh herbs like parsley for a pop of color and freshness—we recommend serving immediately to savor the warm, crispy texture and robust taste that makes this dish a standout.
Make-Ahead Instructions
To make our venison cubed steak recipes even more convenient for busy weeknights or meal prep, we recommend preparing components in advance. This ensures the venison cubed steak retains its bold flavor and tender texture while saving time in the kitchen. Below, we outline step-by-step instructions for make-ahead strategies, building on our earlier preparation and cooking steps.
Preparing the Marinade and Meat in Advance
We can streamline the process by prepping the marinade and steaks ahead of time. This allows the flavors to infuse deeply, enhancing the meat’s rustic charm.
- Mix the marinade early: In a medium mixing bowl, whisk together ¼ cup soy sauce, 2 tablespoons Worcestershire sauce, 2 cloves minced garlic, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, and 2 tablespoons olive oil. This mixture not only tenderizes the venison but also balances its gamey notes with tangy and herbaceous elements.
- Marinate the steaks: Pat 2 pounds of venison cubed steaks dry with paper towels, then submerge them in the prepared marinade. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours or up to 24 hours for optimal flavor absorption. Remember, longer marinating times can make the meat even more succulent, but avoid exceeding 24 hours to prevent over-tenderizing.
Storing Prepped Ingredients
For efficiency, we suggest organizing your ingredients so they’re ready to cook when needed. Use the following guidelines to maintain freshness and safety.
- Dry coating mixture: Combine 1 cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper in a resealable bag or shallow dish. Store at room temperature for up to 3 days. This keeps your crispy coating prep quick and mess-free.
- Marinated steaks: After marinating, remove the steaks from the refrigerator and pat them dry. Place them in a single layer on a plate or in a container, separated by parchment paper to prevent sticking. Refrigerate for up to 24 hours before cooking, or freeze for up to 3 months. Thaw frozen steaks in the refrigerator overnight for the best results.
Cooking and Reheating in Advance
If you prefer to cook the venison cubed steak fully ahead of time, follow these steps to preserve its juicy interior and golden-brown exterior.
- Cook the steaks: Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium-high heat. Dredge the marinated steaks in the dry mixture, then cook for 3-4 minutes per side until they reach an internal temperature of 145°F for medium-rare, as measured with an instant-read thermometer.
- Cool and store: Let the cooked steaks rest for 5 minutes, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until warmed through, avoiding microwaving to maintain crispiness.
| Component | Storage Method | Duration | Recommended Temperature |
|---|---|---|---|
| Marinade Mixture | Refrigerated | Up to 3 days | 40°F or below |
| Marinated Steaks | Refrigerated | Up to 24 hours | 40°F or below |
| Frozen | Up to 3 months | 0°F or below | |
| Cooked Steaks | Refrigerated | Up to 3 days | 40°F or below |
| Frozen | Up to 2 months | 0°F or below | |
| Dry Coating Mixture | Room Temperature | Up to 3 days | 68-72°F |
Conclusion
We’ve loved sharing how venison cubed steak brings excitement to everyday cooking. It’s a versatile choice that fits seamlessly into our routines while delivering rich, satisfying flavors.
Let’s keep innovating in the kitchen—try these twists and discover what makes venison a standout star in our meals.
Frequently Asked Questions
What is venison cubed steak?
Venison cubed steak is a cut of deer meat that’s tenderized and cubed for easy cooking. It’s known for its bold, gamey flavor and lean profile, making it a rustic twist on traditional beef steak. This cut is popular among hunters and home cooks for its versatility in recipes that highlight its natural taste.
Why choose venison over beef for cubed steak?
Venison offers a unique, bold flavor with more protein and less fat than beef, promoting a healthier option without sacrificing taste. It’s ideal for those seeking rustic charm in comfort foods, and it’s sustainable if sourced from hunting, appealing to eco-conscious cooks.
What ingredients are needed for venison cubed steak recipes?
You’ll need 2 pounds of fresh venison cubed steaks, all-purpose flour, salt, black pepper, and vegetable oil for cooking. For the marinade, gather soy sauce, Worcestershire sauce, minced garlic, apple cider vinegar, dried thyme, and olive oil to enhance flavor and tenderness.
How do I prepare venison cubed steak?
Start by patting the steaks dry and tenderizing them. Coat in a mixture of flour, salt, and pepper. Whisk together a marinade of soy sauce, Worcestershire sauce, garlic, vinegar, thyme, and oil, then submerge the steaks for at least 30 minutes. Cook in a hot cast-iron skillet until golden and juicy, about 3-4 minutes per side, and let rest before serving.
What tools are required to make venison cubed steak?
Essential tools include a sturdy cutting board, sharp chef’s knife, meat tenderizer for prep, mixing bowls for marinades, and a cast-iron skillet for cooking. Don’t forget heat-resistant tongs and an instant-read thermometer to ensure even cooking and safe handling.
Can I make venison cubed steak ahead of time?
Yes, prepare the marinade and soak the steaks up to 24 hours in advance for better flavor. You can also cook the steaks ahead and reheat them in a skillet or oven to maintain juiciness. This is perfect for busy weeknights, just store marinated meat in the fridge for up to 2 days.
How should I store venison cubed steak?
Store uncooked marinated steaks in an airtight container in the refrigerator for up to 2 days. Cooked steaks can be kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently in a skillet to preserve the crispy exterior and juicy interior, ensuring food safety.