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A Must-Try Venison Cubed Steak Recipe

This delicious venison cubed steak recipe features tender, breaded steaks paired with homemade gravy. Perfect for a hearty dinner!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 600 kcal

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

This recipe is perfect for a hearty family meal. Enjoy the delicious flavors of venison with creamy gravy!
Keyword Steak, Venison