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Close-up of a plated deer meat cube steak recipe with rich texture and natural lighting, showcasing a tender cut smothered in gravy with true-to-life colors and no background distractions.

The Best Ever Deer Meat Cube Steak Recipe – Tender, Juicy & Full of Flavor

This easy deer meat cube steak recipe is your go-to for tender, juicy venison with a crispy crust and rich homemade gravy. It's a comforting, country-style meal that's simple to make and perfect for both wild game lovers and weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 –2 lbs Deer meat cube steak Thawed and trimmed
  • 1 cup Buttermilk For optional marinating
  • 2 Eggs Beaten
  • 1 cup All-purpose flour For dredging
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Paprika Optional
  • 1 tsp Salt Or to taste
  • 0.5 tsp Black pepper Or to taste
  • 3 –4 tbsp Cooking oil For pan-frying
  • 🍲 For the Gravy Optional:
  • 2 tbsp Butter
  • 2 tbsp Flour Use leftover dredging flour
  • 2 cups Beef broth Or venison stock
  • 0.5 Onion Thinly sliced
  • Salt & pepper To taste

Equipment

  • 1 Cast iron skillet Or any heavy-bottomed skillet
  • 1 Shallow bowls For dredging flour and egg
  • 1 Meat mallet Optional, for extra tenderizing
  • 1 tongs For flipping steaks
  • 1 Whisk For making gravy

Method
 

  1. Tenderize (Optional):
  2. If steaks aren’t already tenderized, pound lightly with a meat mallet. Soak in buttermilk for 1–4 hours, then pat dry.
  3. Set Up Breading Station:
  4. In one bowl, beat the eggs. In another, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
  5. Dredge the Steaks:
  6. Dip each steak in the egg, then coat with seasoned flour. Press flour into the meat to help it stick. Repeat for a thicker crust.
  7. Pan-Fry the Steaks:
  8. Heat oil in a skillet over medium heat. Fry steaks for 3–4 minutes per side until golden brown. Remove and rest on a paper towel-lined plate.
  9. Make the Gravy (Optional):
  10. Lower the heat and add butter to the skillet. Stir in flour and cook for 1 minute. Slowly whisk in broth, add onions, and simmer until thickened. Season to taste.
  11. Serve:
  12. Pour gravy over the steaks or serve on the side. Enjoy with mashed potatoes or your favorite sides.

Notes

  • For extra crispy steaks, double-dip in egg and flour.
  • Venison is lean, avoid high heat to prevent dryness.
  • Leftovers reheat best in the oven or skillet with a splash of broth.