Make the best fried venison cubed steak with this recipe. Flavorful seasonings, crisp coating, and a cream gravy to go with make for a hearty homestyle meal.
This is my favorite way to cook venison cubed steak, sometimes called cutlets. My kids love the steak fingers from Dairy Queen, and they were sort of an inspiration for this recipe.
Venison cutlets can be different sized, which is why I like to cut the cube steak into strips or bite-sized pieces.
Soaking the venison in buttermilk beforehand helps to tenderize the meat and remove some of the gamey taste. The breading is full of seasoning and the steak fingers have a better crunch to meat ratio. Make a quick cream gravy with some of the dripping from the frying pan to make a delicious country dinner for your family.
While this recipe is for venison it will also work with beef. I have also used it with Axis, Nilgai and Oryx.
Ingredients
- Venison Cubed Steak (also called Cutlets): Tenderized and cut into strips. Recipe is written for up to 1.5 pounds, but can be increased if you are making a larger batch
- Buttermilk: Used for soaking the meat in to help tenderize.
- Egg: Just one egg.
- All-Purpose Flour
- Seasonings: Salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper
- Oil: You will need an oil suitable for frying such as peanut, canola, cottonseed or vegetable oil.
Additionally if you want to make country gravy to go with this, you will need milk.
Equipment
Having everything set up before you start frying will help the cooking process be smoother and less messy. These are a few pieces of kitchen equipment that I find useful when frying the venison steak fingers.
- Cast Iron Skillet or Dutch Oven: I use my favorite large cast-iron skillet for frying. Some people prefer to use a dutch oven because it has higher sides. Either will work.
- Splatter Screen: Having a stainless-steel splatter screen that you can place over your skillet helps to have less mess from oil splatter and reduces the chances of you getting popped with hot oil.
- Thermometer: Helpful to check oil temperature and that of the cooked meat to ensure doneness.
- Baking Sheet & Baking Rack: Once you remove the meat from the frying pan you need someplace to set it. I like to place it on a baking rack on a baking sheet and keep it in the oven on warm to help the venison fried steak to stay crisp.
- Saucepan: I like to use a separate saucepan to quickly make the gravy after I am done frying. That way I can allow the oil to cool before discarding it.
How to make
- Step 1: Cut cube steak or tenderized cutlets into strips.
- Step 2: Place meat in bowl and cover with buttermilk. Return to fridge and let sit for up to 12 hours. Just before removing meat, add beaten egg to mixture.
- Step 3: In a shallow dish, mix flour and spices. Remove strip of steak from buttermilk mixture, and dredge in flour, turning to coat both sides. Shake off excess.
- Step 4: Fry venison cubed steaks in hot oil for 3-5 minutes per side. Flip and cook the other side for 3-5 minutes or until internal temperature of 160F is reached.
- Step 5: Keep fried steak warm in the oven if needed. If desired, make cream gravy in a saucepan and serve with fried venison steak strips.
Frying Tips
- Be sure to use an oil suitable for frying. Peanut, canola, cottonseed or vegetable oil are all suitable options.
- Make sure to get the oil hot enough (~325F-350F) and maintain the temperature before adding the steak.
- If oil temperature is too low, the breading will absorb too much oil and be soggy.
- If oil temperature is too hot, it can burn the breading without fully cooking the inside of the meat.
- Do not overcrowd steak in the skillet, there should be space between each piece.
- Fry each piece 3-5 minutes per side or until golden brown color is reached and then carefully flip and fry the other side. I prefer to go off the color while I am frying.
- Take the temperature of the steak, if it needs a little longer but the breading is crisp you can remove it and bake in the oven at 350F until internal temperature of 160F is reached.
Serving & Storage
Serve fried venison cube steak hot with country gravy for dipping. Store leftover steak and gravy in the refrigerator. Best if reheated in the oven. Use within 3 days or freeze extra cooked steak.
Sides that pair well with it
Serve country fried venison cube steak with a vegetable and a starch.
Side dish ideas include mashed potatoes, roasted red potatoes, oven-roasted vegetables, and cheesy jalapeño grits casserole.
📖 Recipe
Fried Venison Cube Steak
Ingredients
- 1-1.5 lb. venison cubed steak
- 2 cups buttermilk
- 1 egg beaten
- 2 cup all-purpose flour
- 2 tsp. black pepper
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- Vegetable oil or other oil suitable for frying
Cream Gravy
- 2 Tbsp. drippings
- 2 Tbsp. all-purpose flour
- 2 cups milk
Instructions
- Cut cube steak into strips. Place meat in glass bowl and cover with buttermilk. Place in fridge and let sit for up to 12 hours. Just before removing meat from buttermilk, add beaten egg to buttermilk mixture.
- In a shallow dish, such as a pie plate, combine flour, salt, pepper, and seasonings.
- Working with one piece at a time, remove piece of meat from buttermilk and dredge in flour mixture. Flip to coat each side. Press flour into it. Pick up piece and shake off excess flour. Continue working until all pieces are covered.
- Heat frying oil in deep skillet or dutch oven to ~325°F-350℉. Working in batches, carefully place breaded steak in the hot oil. Fry for 3-5 minutes and then flip over and continue to fry until fully cooked through and internal temperature of 160°F is reached.
- Remove and place on baking rack over baking sheet. Can keep warm in oven if necessary.
To make gravy:
- Take 2 Tbsp. of oil and drippings from pan and place in saucepan over medium heat. Whisk in 2 Tbsp. flour and cook for 1-2 minutes. Reduce heat and whisk in milk. Whisking frequently, cook over low until gravy thickens. Season with salt and pepper to taste.
Whether this is your first time to cook venison or you are a seasoned hunter and cook, I hope you enjoy this recipe! There are never any leftovers when I make this for my crew.
Alaine
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A Hunter's Wife
Such a flavorful and good steak finger!