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venison cube steak recipe

The Ultimate Fried Venison Cube Steak Recipe

Author: Larry White
Crispy, golden venison cube steaks made from tenderized loin or round, double-dredged in seasoned flour and buttermilk, then pan-fried to perfection. A comforting, Southern-style meal best served with mashed potatoes and gravy.
5 from 39 votes
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Course Main Course
Cuisine American
Prep Time30 minutes
Cook Time30 minutes
Servings: 4 Steaks

Ingredients 

For the Steak

  • 4 Four-ounce venison steaks (1/4 to 1/2 inch thick)
  • salt and black pepper

For the Breading

  • 2 cups all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground coriander
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 1 cup buttermilk or whole milk
  • 1 large egg
  • High smoke point oil (for frying)

Instructions

Tenderize the Meat

  • Lay the venison on your cutting board. Pierce the meat with a fork or handheld meat tenderizer. Pound first with a meat mallet for better results.

Make a Breading Station

  • In a medium-sized bowl add the egg and buttermilk. Whisk thoroughly to combine.
  • In a separate bowl, add all of the dry breading ingredients and mix until thoroughly combined.

Bread the Steaks

  • Lightly season the venison steaks on both sides with salt and pepper.
  • Generously apply the dry breading mixture to both sides of the steaks. Reserve the remaining breading for later.
  • One at a time, dip the steaks into the buttermilk mixture. Then coat the steaks once again on both sides with the remaining dry breading mixture.
  • Place the steaks in a single layer on a baking tray. Cover and place in the refrigerator for at least 30 minutes and up to 2 hours.

Fry the Steaks

  • Pre-heat your oven to 200 ℉.
  • Add enough cooking oil to a large skillet (preferably cast iron) to a level of around 2 inches. Heat the oil between 325 to 330 degrees F.
  • Working in batches, fry the steaks until they are a nice golden brown on each side. Carefully flipping as needed.
  • Immediately after removing the steaks from the cooking oil, season them lightly with salt.
  • As each steak is cooked, place it in the oven to keep warm.

NOTES

Make a gravy:
Use the pan drippings left in the skillet to whip up a savory gravy. Or you can make my from-scratch venison gravy recipe.
  1. Reserve a few tablespoons of the cooking oil in the pan and any drippings and crumbs.
  2. Add a tablespoon or two of flour, whisk to create a roux, then slowly stir in stock, broth, or milk.
  3. Add in a 1/2 cup of finely chopped mushrooms for a mushroom sauce. Simmer until thick and season to taste.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!