Country Fried Steak using my venison cube steak recipe is a classic comfort food served with a creamy gravy and fluffy mashed potatoes.
Take me to a Cracker Barrel, Perkins, or Denny's, and I'm always going to order the same thing - Country Fried Steak! This venison cube steak recipe is my way of inspiring deer and elk hunters to recreate your family’s favorite comfort food dishes at home using the wild game you harvest. Trust me, this hearty and indulgent country fried steak and gravy recipe will quickly become a staple in your weekly meal rotation.
Country Fried Steak vs. Chicken Fried Steak
Country Fried Steak, also known as Chicken Fried Steak in some regions, is a classic Southern dish that combines tenderized meat with a crispy breaded coating. Country Fried Steak typically includes a brown gravy, while chicken fried steak is served with creamy white gravy.
However it's important to point out that it's pretty darn difficult to get pan drippings from a lean cut of venison steak. Hence the reason you see a white gravy on this Country Fried Venison Steak.
Why This Venison Cube Steak Works
First, slicing the venison bottom round steak to ¼-inch thick ensures it cooks quickly and evenly. A well-seasoned dredging station locks in moisture while adding that crave-worthy crispy coating. And the gravy? It’s rich, creamy, and infused with all those flavorful brown bits left behind in the skillet. This is more than just a quick weeknight meal; it’s the kind of dish that brings everyone to the table and keeps them there asking for seconds.
Cooking The Perfect Cube Steak
Cooking the perfect venison cube steak involves a few key techniques:
- Tenderizing the meat is essential, particularly with lean cuts like venison. A Jaccard meat tenderizer is a great tool for this step.
- Double-dipping in the flour mixture ensures the breading adheres properly, and using a cast-iron skillet maintains even heat for frying.
- Finally, allowing the steaks to rest in the oven keeps them warm and crispy while you prepare the gravy.
So whether you’re coming home from running the kids to hockey practice or piano lessons, this venison cube steak recipe makes feeding your family both satisfying and simple. It’s proof that a home-cooked dinner can rival any diner classic.
How to Make Country Fried Steak
Step 1: Prepare Your Ingredients
Preheat your oven to 250 degrees F. In a pie pan or resealable bag, mix the dry ingredients: flour, baking powder, salt, pepper, garlic powder, and baking soda. In a separate pie pan, whisk together the eggs and milk. Set both aside.
Step 2: Slice and Tenderize
Take the bottom round steak and cut it in half. Then, cut each piece lengthwise to create eight ¼-inch thick slices. Use a meat tenderizer to soften the steaks. This step is key to ensuring your steaks are tender and juicy.
Step 3: Dredge the Steaks
Dredge each steak in the flour mixture, then dip it into the egg and milk mixture, and finally coat it again in the flour mixture. Repeat until all the steaks are coated and ready to fry.
Step 4: Fry to Perfection
Heat the vegetable oil in a cast-iron skillet over medium-high heat until it shimmers. Fry the steaks in batches, cooking each piece for about 2 minutes per side until golden brown. Avoid overcrowding the pan for the best results.
Once fried, place the steaks on a wire rack set over a sheet pan and transfer them to the oven. Hold the steaks at 225 degrees F to keep them warm until you’re ready to serve.
Step 5: Make the Gravy
Using the same skillet (don’t wipe it out), melt the butter over medium heat. Add the remaining 3 tablespoons of flour and whisk until the mixture turns a light brown color, about 2-3 minutes. Slowly pour in the heavy cream, whisking constantly. Bring the gravy to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
Step 6: Serve and Enjoy
Ladle the creamy gravy over the steaks and serve with your favorite side dishes like mashed potatoes and sauteed baby spinach. Trust me, this dish is a crowd-pleaser every time.
Venison Cube Steak: A Perfect Recipe For A Busy Life
Weeknights can be hectic, but this venison cube steak recipe is simple enough to pull off after a long day. The ingredients are straightforward, and the steps are easy to follow. Plus, the cube steak cooks quickly, making this dish both time-efficient and delicious.
Save Even More Time And Prep In Advance
I work at home most days, so I'll take a few minutes in the afternoon and tenderize the venison steaks and get them ready for frying. Then as soon as I finally have both wife and daughter together around the table that evening is when I will quickly fry them up and serve with mashed potatoes and a green vegetable.
Pro Tips For Great Country Fried Steak
- Tenderizing is crucial: Use a Jaccard meat tenderizer to break down the muscle fibers in the venison. This step guarantees a melt-in-your-mouth texture.
- Keep the oil at the right temperature: Medium-high heat ensures the steaks fry evenly without becoming greasy.
- Don’t skip the gravy: The gravy adds richness and ties the whole dish together. Use the brown bits in the pan for maximum flavor.
Why Venison Works So Well
Venison is a lean and flavorful meat, making it the perfect protein for this recipe. It’s also a great way to use up those steaks in your freezer and turn them into something your family will love.
More Venison Steak Recipes
If you are looking for more great venison steak recipes so you can get more out of your deer, elk, antelope, or moose you can check out all of our family favorites here.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
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The Best Country Fried Steak (Venison Cube Steak Recipe)
Ingredients
- 2 pounds venison bottom round steak (about 2 inch thick), trimmed of all silver skin
- 2 cups flour + 3 Tablespoons for roux
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 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.
- 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.
Lori says
Absolutely delicious! Probably my favorite venison recipe to date! I had cubed deer steak to use and found your recipe. I didn't make the gravy (my kids wouldn't eat it anyway) but I'm sure it's delicious too. Thanks for this keeper!
Jeff Benda says
Thanks Lori! So glad you and your family liked the Country Fried Steak recipe. It's one of our favorites too!