Have you ever taken a bite of a dish that felt like a cozy hug? If not, buckle up because you’re in for a delicious ride! This Venison Cubed Steak Recipes is not just dinner; it’s a flavor party that you’ll want to share with your family and friends! Imagine sinking your teeth into the satisfying crunch of a perfectly tender steak, all wrapped up in a crispy shell and smothered in rich, creamy gravy. Oh, and don’t forget that refreshing drink to wash it all down! Trust me, after one bite of this goodness, you might just dream about it—yes, even while you’re counting sheep at night!
Why You Absolutely Must Try This Venison Cubed Steak Recipes
- Incredibly Flavorful: The blend of spices will make your taste buds do a happy dance!
- Quick Prep Time: With just a handful of ingredients, this meal is perfect for those crazy busy days!
- Family-Friendly: Everyone loves a good gravy! Even the picky eaters will be begging for seconds!
- Versatile: Pair it with any of your favorite side dishes. Go wild and mix it up!
Ingredients
- Venison Bottom Round Steak: The star of the show, bringing rich flavor and tenderness.
- Flour: The magical dust for dredging and creating that crispy crust.
- Baking Powder: For a little extra lift, like a surprise party for your taste buds!
- Salt & Black Pepper: The classic seasonings that bring everything to life.
- Garlic Powder: The warm hug for the meat—who doesn’t love garlic?
- Baking Soda: Your crust’s secret sidekick!
- Eggs & Milk: The fabulous duo that makes the egg wash magical.
- Vegetable Oil: Just the right amount for frying these beauties to golden perfection.
- Butter: Because, let’s face it—everything is better with butter!
- Heavy Whipping Cream: The luxurious layer that will have your taste buds dancing!
For all this goodness with precise measurements, check out the recipe card below.
How to Make This Venison Cubed Steak Recipes
- Preheat the Oven: Start by cranking your oven up to 250°F. This will keep your steaks nice and cozy while they wait to be devoured.
- Mix the Dry Ingredients: In a pie pan or a resealable bag, combine the flour, baking powder, salt, black pepper, garlic powder, and baking soda. Set it aside—this is your secret weapon!
- Prepare the Steak: Slice your venison steak in half, then cut those halves into ¼-inch thick pieces. Remember, the thinner the slices, the quicker they cook—so make them fly!
- Tenderize: Time to give those slices a little TLC! Place them on a cutting board and use a meat tenderizer to work your magic.
- Dredging Time: First, coat your tenderized meat in the flour mixture. Then, dip it in the egg/milk combo. Who knew the kitchen could be this fun? Finally, finish with another layer of flour for that fabulous crunch!
- Heat the Oil: In a trusty cast-iron skillet, pour in the vegetable oil and heat it over medium-high. Look for that shiny shimmer to know you’re ready to fry!
- Fry the Steaks: Cook your steaks in batches (no overcrowding, please!) until they’re golden brown, about 2 minutes per side. Then transfer those beauties to a wire rack on a baking sheet and keep them warm in the oven.
- Make the Gravy: In the same skillet, melt the butter, then whisk in the remaining flour to create a roux. Cook it until it’s light brown—about 2-3 minutes. Stir in the heavy cream and let it simmer until thickened. The aroma? Oh. My. Goodness!
- Serve It Up: Ladle that creamy gravy over your steaks and let the feast begin!
Pro Tips for Perfecting the Recipe
- Tenderize Well: If you have a Jaccard meat tenderizer, go to town! It’s a game-changer for texture.
- Don’t Rush the Frying: Let each steak brown properly. You want that delightful crunch!
- Adjust the Gravy: If you prefer a thinner gravy, just splash in a bit of milk until it’s just right.
- Spice It Up: Got a favorite spice? Toss it in! Paprika or thyme could add a fun twist.
Serving Suggestions
This dish truly shines when served with buttery mashed potatoes and some sautéed greens. Need a veggie fix? Roasted Brussels sprouts or thick-cut green beans are excellent companions, bringing that wholesome goodness to your plate!
Make Ahead and Storage Tips
If you somehow end up with leftovers (which is rare with such delicious food), store the steaks and gravy separately to keep that crispy texture. Use nice airtight containers for refrigeration, and they’ll last around 3 days.
For longer storage, feel free to freeze the cooked steaks—just wrap them tight! When you’re ready for round two, pop the steaks back into a hot skillet and warm the gravy in a saucepan. Voilà! Dinner is reimagined, oh-so-deliciously!
This Venison Cubed Steak Recipes is not just a meal; it’s a love letter to food! So, put on your apron, gather those ingredients, and let’s get cooking! Your taste buds will be dancing, and you’ll create memories that last a lifetime. Enjoy, and happy feasting!
A Must-Try Venison Cubed Steak Recipe
Equipment
- Cast Iron Skillet
- Meat Tenderizer
- Wire Rack
- Sheet Pan
Ingredients
Venison Steak
- 2 pounds venison bottom round steak about 2 inch thick, trimmed of all silver skin
Breading Mixture
- 2 cups flour
- 3 Tablespoons flour for roux
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
Wet Ingredients
- 2 eggs beaten
- ¼ cup milk
- ½ cup vegetable oil
- 3 Tablespoons butter
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 250 degrees F.
- In a pie pan or in a ziploc bag, mix all dry ingredients together, including flour, baking powder, salt, pepper, garlic powder, and baking soda. Set aside.
- In another separate pie pan, whisk together eggs and milk and set aside.
- Take your bottom round steak and cut in half. Next, cut those lengthwise so you end up with a total of eight ¼-inch thick slices.
- On a cutting board, tenderize the steaks using a Jaccard meat tenderizer. Once tenderized, dredge the meat in the flour, followed by the egg/milk and finally in the flour again. Repeat with all the pieces steaks.
- Pour vegetable oil into a cast iron skillet and set over medium-high heat. Once the oil begins to shimmer, add steaks in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, about 2 minutes per side.
- Remove the steaks to a wire rack set on a sheet pan and place in the oven. Repeat until all of the steaks are browned. Hold the steaks in the oven at 225 degrees F until ready to serve.
- In the same skillet you used to fry the steak, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream. Bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes. Season with salt and pepper.
- Ladle the gravy over the steaks and serve with your favorite side dishes like mashed potatoes and greens.
Notes