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Deer cube steak recipes: fried venison cube steak with onion gravy over mashed potatoes

Deer Cube Steak with Onion Gravy

Tender, country-fried deer cube steak smothered in a rich homemade onion gravy. This easy venison cube steak recipe turns lean deer meat into a comforting, family-friendly dinner in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

For the deer cube steak
  • 1.5 lb deer (venison) cube steak about 4-6 pieces
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika optional
  • 2 large eggs
  • 0.25 cup milk
  • 0.33 cup vegetable oil for frying
For the onion gravy
  • 1 large onion thinly sliced
  • 3 tbsp reserved drippings or butter
  • 3 tbsp all-purpose flour
  • 2.5 cups beef or venison broth
  • 0.5 tsp black pepper
  • salt to taste

Method
 

  1. Pat the deer cube steak dry and season lightly with salt and pepper. Let it sit for 10 minutes to take the chill off.
  2. Set up a dredging station: whisk the eggs and milk in one shallow bowl, and combine the flour, salt, pepper, garlic powder, onion powder, and smoked paprika in another.
  3. Dredge each cube steak in the seasoned flour, then the egg wash, then the flour again, pressing so the coating sticks.
  4. Heat the oil in a large cast-iron skillet over medium-high. Fry the cube steaks 3 to 4 minutes per side until golden brown and the internal temperature reaches 145 degrees F, then move them to a paper-towel-lined plate.
  5. Lower the heat to medium. Add the sliced onion to the drippings (or butter) and cook until soft and golden, about 6 to 8 minutes.
  6. Sprinkle in 3 tablespoons of flour and stir for 1 minute. Slowly whisk in the broth and simmer until the gravy thickens, 4 to 5 minutes. Season with pepper and salt.
  7. Return the cube steaks to the skillet, spoon the onion gravy over the top, and simmer 5 minutes until tender. Serve over mashed potatoes or rice.

Notes

For the most tender results, do not overcook venison. Because deer meat is very lean, pull it at 145 degrees F and let it rest. To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend in both the dredge and the gravy.