Description
This country-fried venison cube steak recipe transforms wild game into a crispy, golden, and tender comfort food dish. Perfectly seasoned, double-dredged, and pan-fried to perfection, it’s served with a rich, creamy white gravy for the ultimate homestyle meal.
Ingredients
Prepare the Ingredients: Gather all ingredients and set up your dredging stations:
- Bowl 1: Mix flour, salt, pepper, and garlic powder.
- Bowl 2: Beat eggs with milk.
Tenderize the Steaks: If the venison cube steaks are not pre-tenderized, pound them with a meat mallet between plastic wrap until evenly thin.
Dredge the Steaks:
- Coat each steak in the seasoned flour.
- Dip into the egg wash.
- Coat again in the flour for a thick, crispy crust.
Fry the Steaks:
- Heat vegetable oil in a cast-iron skillet to 350°F (175°C).
- Fry the steaks for 3-4 minutes per side or until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the White Gravy:
- In the same skillet, leave about 2 tablespoons of pan drippings.
- Whisk in 2 tablespoons of flour and cook for 1-2 minutes until lightly browned.
- Slowly pour in 1 ½ cups of milk, whisking continuously until thickened.
- Season with salt and black pepper to taste.
Serve and Enjoy:
- Plate the fried venison cube steaks.
- Generously pour the white gravy over the top.
- Serve with your favorite sides like mashed potatoes or biscuits.
Instructions
Prepare the Ingredients: Gather all ingredients and set up your dredging stations:
- Bowl 1: Mix flour, salt, pepper, and garlic powder.
- Bowl 2: Beat eggs with milk.
Tenderize the Steaks: If the venison cube steaks are not pre-tenderized, pound them with a meat mallet between plastic wrap until evenly thin.
Dredge the Steaks:
- Coat each steak in the seasoned flour.
- Dip into the egg wash.
- Coat again in the flour for a thick, crispy crust.
Fry the Steaks:
- Heat vegetable oil in a cast-iron skillet to 350°F (175°C).
- Fry the steaks for 3-4 minutes per side or until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the White Gravy:
- In the same skillet, leave about 2 tablespoons of pan drippings.
- Whisk in 2 tablespoons of flour and cook for 1-2 minutes until lightly browned.
- Slowly pour in 1 ½ cups of milk, whisking continuously until thickened.
- Season with salt and black pepper to taste.
Serve and Enjoy:
- Plate the fried venison cube steaks.
- Generously pour the white gravy over the top.
- Serve with your favorite sides like mashed potatoes or biscuits.
Notes
- Oil Temperature Matters: Keep the oil at 350°F (175°C) for perfect frying.
- Don’t Overcrowd the Pan: Fry in batches to maintain even cooking.
- Let It Rest: Allow the steaks to rest for 5-10 minutes after frying to lock in moisture.
- For a Healthier Version: Try air-frying the steaks at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Southern, Wild Game
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
Keywords: venison cube steak recipes, fried venison steak, country-fried venison, wild game recipes, venison cutlet, crispy venison steak, pan-fried venison, deer steak recipes, southern venison recipes