15 Venison Cube Steak Recipes

Venison cube steak, a tenderized cut of meat featuring characteristic indentations from the tenderizing process, serves as a versatile canvas for a range of flavorful dishes.

This preparation method not only softens the naturally lean venison but also enhances its ability to absorb a variety of bold and savory flavors.

From rich sauces and marinades to crispy coatings and aromatic spice blends, each dish brings out the unique taste of venison, offering a satisfying culinary experience.

Whether drawing inspiration from classic comfort foods or exploring international flavors, venison cube steak proves to be a delicious and adaptable choice for hearty, satisfying meals.

1. Venison Cube Steak Milanese

Cuisine: Italian
Ingredients:

• 4 venison cube steaks
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• Lemon wedges for serving

Prep time: 10 minutes
Cook time: 20 minutes

Method:

1. Mix flour with garlic powder, onion powder, salt, and pepper.
2. Coat venison steaks in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan.
3. Heat olive oil in a skillet over medium heat.
4. Fry steaks until golden brown, about 3-4 minutes per side.
5. Serve with lemon wedges.

2. Venison Cube Steak Bulgogi

Cuisine: Korean
Ingredients:

• 4 venison cube steaks
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 tsp black pepper
• 1 tsp sesame seeds
• 1 green onion, chopped
• 1/2 tsp gochugaru (Korean chili flakes)

Prep time: 15 minutes
Cook time: 10 minutes

Method:

1. Mix soy sauce, sesame oil, sugar, garlic, black pepper, gochugaru, and onion.
2. Marinate venison steaks in the mixture for at least 30 minutes.
3. Heat a skillet over high heat and sear the steaks for 3-4 minutes per side.
4. Garnish with sesame seeds and green onions before serving.

3. Venison Cube Steak with Red Wine and Onion Gravy

Cuisine: British
Ingredients:

• 4 venison cube steaks
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 35 minutes

Method:

1. Season venison steaks with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and sear steaks for 3 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium and add sliced onions, cooking until caramelized, about 15 minutes.
4. Add minced garlic and cook for 1 minute.
5. Sprinkle flour over the onions and stir to coat.
6. Gradually add red wine, scraping up browned bits, followed by the beef broth.
7. Add thyme and bay leaf, and simmer until the sauce thickens, about 10 minutes.
8. Return the steaks to the skillet, cover, and simmer on low for 10 minutes.
9. Serve with mashed potatoes or roasted vegetables.

4. Venison Cube Steak Vindaloo

Cuisine: Indian
Ingredients:

• 4 venison cube steaks
• 1/2 cup vinegar
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 onion, sliced
• 2 tbsp vegetable oil
• 1/2 cup tomato puree
• 1 cup water
• Salt to taste

Prep time: 15 minutes
Cook time: 35 minutes

Method:

1. Marinate venison steaks in vinegar, cumin, coriander, turmeric, chili powder, garlic, and ginger for at least 1 hour.
2. Heat oil in a skillet, fry onions until golden.
3. Add tomato puree and cook for 5 minutes.
4. Add marinated venison steaks, cook for 5 minutes per side.
5. Add water, cover, and simmer for 20 minutes until the meat is tender.
6. Serve with rice or naan.

5. Venison Cube Steak Schnitzel

Cuisine: German
Ingredients:

• 4 venison cube steaks
• 1/2 cup flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• Lemon wedges for serving

Prep time: 10 minutes
Cook time: 15 minutes

Method:

1. Season flour with paprika, salt, and pepper.
2. Coat venison steaks in flour, dip in eggs, and coat with breadcrumbs.
3. Heat oil in a skillet and fry steaks for 3-4 minutes per side until golden brown.
4. Serve with lemon wedges.

6. Venison Cube Steak with Chimichurri

Cuisine: Argentine
Ingredients:

• 4 venison cube steaks
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 10 minutes

Method:

1. Mix parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper to make chimichurri sauce.
2. Season venison steaks with salt and pepper.
3. Heat a skillet over high heat, cook steaks for 3 minutes per side.
4. Spoon chimichurri over the steaks and serve.

7. Venison Cube Steak in Mole Sauce

Cuisine: Mexican
Ingredients:

• 4 venison cube steaks
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup unsweetened cocoa powder
• 1 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp oregano
• 1 cup chicken broth
• 1/4 cup peanut butter
• 1/4 cup raisins
• Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Method:

1. Heat oil in a skillet, cook onions and garlic until soft.
2. Stir in cocoa powder, cinnamon, cumin, chili powder, and oregano.
3. Add chicken broth, peanut butter, and raisins, simmer for 15 minutes.
4. Blend the mixture until smooth.
5. Season venison steaks with salt and cook in the same skillet for 4 minutes per side.
6. Pour mole sauce over the steaks and serve.

8. Venison Cube Steak with Puttanesca Sauce

Cuisine: Italian
Ingredients:

• 4 venison cube steaks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup black olives, chopped
• 2 tbsp capers
• 1 tsp red pepper flakes
• 1/2 tsp dried oregano
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 25 minutes

Method:

1. Heat olive oil in a skillet, cook onions and garlic until soft.
2. Add diced tomatoes, olives, capers, red pepper flakes, oregano, salt, and pepper.
3. Simmer the sauce for 15 minutes.
4. Season venison steaks with salt and pepper, cook for 4 minutes per side.
5. Serve steaks topped with Puttanesca sauce.

9. Venison Cube Steak with Marsala Sauce

Cuisine: Italian
Ingredients:

• 4 venison cube steaks
• 2 tbsp butter
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 20 minutes

Method:

1. Season venison steaks with salt and pepper.
2. Melt butter in a skillet, cook the steaks for 4 minutes per side, then set aside.
3. In the same skillet, cook mushrooms until soft.
4. Add Marsala wine, chicken broth, and thyme, simmer for 10 minutes.
5. Stir in heavy cream and return the steaks to the skillet, cooking for an additional 5 minutes to allow the flavors to meld.
6. Serve with the Marsala sauce poured over the steaks, accompanied by pasta, mashed potatoes, or roasted vegetables.

10. Venison Cube Steak with Satay Sauce

Cuisine: Thai
Ingredients:

• 4 venison cube steaks
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1/2 tsp chili flakes
• 1/4 cup coconut milk

Prep time: 10 minutes
Cook time: 15 minutes

Method:

1. In a bowl, mix peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, chili flakes, and coconut milk to create the satay sauce.
2. Season venison cube steaks with salt and pepper.
3. Heat a skillet over medium-high heat and sear the steaks for 3-4 minutes per side.
4. Remove steaks and set aside.
5. Pour the satay sauce into the skillet and simmer for 5 minutes.
6. Return the steaks to the skillet, coat them with the sauce, and cook for an additional 2 minutes.
7. Serve with rice or a side salad.

11. Venison Cube Steak with Apple Cider Pan Sauce

Cuisine: American
Ingredients:

• 4 venison cube steaks
• 1 tbsp olive oil
• 1/2 cup apple cider
• 1/4 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• 1/2 tsp thyme leaves
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 20 minutes

Method:

1. Heat olive oil in a skillet over medium-high heat.
2. Season venison steaks with salt and pepper, then sear for 3 minutes per side.
3. Remove steaks and set aside.
4. Add apple cider, chicken broth, Dijon mustard, and apple cider vinegar to the skillet, scraping up any browned bits.
5. Simmer until the sauce reduces by half, about 5 minutes.
6. Stir in butter and thyme, then return steaks to the skillet to warm through for 2 minutes.
7. Serve with mashed potatoes or roasted vegetables.

12. Venison Cube Steak with Creamy Mustard Sauce

Cuisine: French
Ingredients:

• 4 venison cube steaks
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp whole grain mustard
• 1/2 tsp honey
• 1/4 cup chicken broth
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 15 minutes

Method:

1. Heat olive oil in a skillet over medium-high heat.
2. Season venison steaks with salt and pepper, then sear for 3 minutes per side.
3. Remove steaks and set aside.
4. Add chicken broth, heavy cream, Dijon mustard, whole grain mustard, and honey to the skillet.
5. Simmer until the sauce thickens, about 5 minutes.
6. Return steaks to the skillet and cook for an additional 2 minutes.
7. Serve with steamed vegetables or potatoes.

13. Venison Cube Steak with Blue Cheese and Caramelized Onions

Cuisine: American
Ingredients:

• 4 venison cube steaks
• 2 tbsp butter
• 2 large onions, thinly sliced
• 1/4 cup blue cheese crumbles
• 1/2 cup beef broth
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Prep time: 15 minutes
Cook time: 30 minutes

Method:

1. Melt butter in a skillet over medium heat and add the sliced onions.
2. Cook the onions slowly until caramelized, about 20 minutes.
3. Season venison steaks with salt and pepper, then sear in a separate skillet for 3 minutes per side.
4. Add beef broth and balsamic vinegar to the onions and simmer for 5 minutes.
5. Top each steak with a generous spoonful of caramelized onions and sprinkle with blue cheese crumbles.
6. Serve with a side of roasted vegetables or a simple green salad.

14. Venison Cube Steak with Blackberry Balsamic Reduction

Cuisine: American
Ingredients:

• 4 venison cube steaks
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup blackberry preserves
• 1/2 cup fresh blackberries
• 1 tsp honey
• 1 clove garlic, minced
• 1/4 tsp black pepper
• Salt to taste

Prep time: 10 minutes
Cook time: 20 minutes

Method:

1. Season venison steaks with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat, and sear steaks for 3-4 minutes per side. Remove and set aside.
3. Add balsamic vinegar, blackberry preserves, honey, and garlic to the skillet, stirring to combine.
4. Simmer until the sauce reduces and thickens, about 8 minutes.
5. Stir in fresh blackberries and cook for an additional 2 minutes.
6. Return the steaks to the skillet and coat them in the sauce, cooking for 2 more minutes.
7. Serve with a side of roasted vegetables or a simple salad.

15. Venison Cube Steak with Mushroom and Red Wine Sauce

Cuisine: French
Ingredients:

• 4 venison cube steaks
• 2 tbsp olive oil
• 1 tbsp butter
• 1 shallot, finely chopped
• 2 cups mixed mushrooms, sliced
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tsp fresh thyme leaves
• 1 tbsp heavy cream (optional)
• Salt and pepper to taste

Prep time: 10 minutes
Cook time: 20 minutes

Method:

1. Heat olive oil and butter in a skillet over medium-high heat.
2. Season venison steaks with salt and pepper.
3. Sear the steaks for 3-4 minutes per side until browned, then remove and set aside.
4. In the same skillet, add the chopped shallot and cook until softened.
5. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
6. Pour in the red wine, stirring to deglaze the pan, then add the beef broth and thyme.
7. Simmer the sauce until it reduces by half, about 8 minutes.
8. Stir in the heavy cream if using, and return the steaks to the skillet, cooking for an additional 2 minutes to warm through.
9. Serve the steaks topped with the mushroom and red wine sauce, alongside mashed potatoes or steamed vegetables.