Venison Cube Steak - Best way to cook? - Pensacola Fishing Forum

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Old 12-14-2012, 06:44 PM   #1
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Default Venison Cube Steak - Best way to cook?

I thawed some out tonight, wanted to cook it up nice....any recommendations?
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Old 12-14-2012, 06:45 PM   #2
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beat it to flatten it out and soak it in your favorite marinade. mine being a little italian dressing with a little moores(no salt). put in grease for a few minutes and the best thing you'll ever eat. make some rice and gravy to go with it.
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Old 12-14-2012, 06:55 PM   #3
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Last night I sautéed a few up w/ shrooms and onions. Finished it with a thick layer of melted Swiss. Yummy.
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Old 12-14-2012, 06:57 PM   #4
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I've never tried, but similar meats work well.

Marinate the thin (pound lightly between saran wrap to 1/4 inch) cube in Marsala wine (cheap is fine) for an hour or so.

"Marsala" is important. It is a sweet fortified wine with a very nice flavor for cooking. It's in the "specialty wine" section in a liquor store and cheap too.

Slice some button mushrooms and a medium chop a couple tablespoons from the tops of green onions.

Pat the meat dry. Shake in flour, shake off the excess, then put in the fridge for a half hour on a rack or plate. Shaking off the excess, THEN putting it in the fridge is important. Otherwise you get too caked on the flour. I've tried both ways.

Pan fry the meat on a hot pan with just enough hot olive oil to spread around the pan for about 90 seconds on each side. Medium High heat.

Put the meat in a warm spot (200 degree oven).

Low Heat...Deglaze the pan with some more Marsala Wine (just enough to wet the whole pan). Scrape off all the good bits from the bottom. Add the mushrooms and chopped green onions and saute for a few minutes. Stirring till the shrooms are just done. You might need a LITTLE more olive oil. The sauce will reduce nicely

Plate the meat, cover with the mushroom onion sauce.

A longer marinade is better. The time after the flour shake in the frig seems to keep the flour on a lot better while it is being pan fried.
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Last edited by jim t; 12-14-2012 at 09:40 PM.
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Old 12-14-2012, 07:55 PM   #5
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Default Beat the meat, flour, fry.

If it is already cubed, you shouldn't have to pound it much. I like to cut mine into bite size pieces before flouring. Flour and salt and pepper it then fry it with sliced onion rings. After you get the meat browned a little and the onions mostly clear, add enough water to make a nice gravy.

Serve it with rice or mashed potatoes.

I like really coarse ground black pepper.

Another way I use cubed venison is to cut it into small chunks and use it in chili.
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Old 12-14-2012, 08:01 PM   #6
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Heat up your cast iron skillet. Wash steak and pat dry. Add 2 tablespoons olive oil to skillet. Sear both sides of steak, then sprinkle with seasoned salt. Turn down low, cover and cook to done. Also good cooked with onions and peppers.
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Old 12-14-2012, 09:02 PM   #7
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season some flour with tony's and garlic powder
salt and pepper the cube steak
toss the cube steak in the flour
dredge it in a egg wash
then toss it in the flour again
Fry in a cast iron skillet in about 1/4"-3/8" of grease

make some gravy and some mashed potatoes and get ready to eat through the pain!
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Old 12-14-2012, 09:10 PM   #8
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Soak in dales for an hour or so. Coat in brown sugar. Roll a slice of cream cheese in it and secure with a tooth pick. Grill to medium and have a baseball bat to keep people off. You can add a slice of jalapeño to the roll if you like the spice.
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Old 12-14-2012, 10:00 PM   #9
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Salt and pepper, then dip in egg wash, then flour , then deep fry or pan fry in oil. Where the heck are you guys from. You don't marinate good venison cube steak. It's meant for frying.
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Old 12-14-2012, 10:39 PM   #10
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Quote:
Originally Posted by DoneDeal2 View Post
Salt and pepper, then dip in egg wash, then flour , then deep fry or pan fry in oil. Where the heck are you guys from. You don't marinate good venison cube steak. It's meant for frying.
I am NO chef. But i watch a lot of chef shows. A cut without a lot of fat needs a little flavor. That's why "tenderlions" of beef or pork are normally marianated or smothered with "Diane" or "au poivre" like cream sauces.

I like veal, another low fat meat. I'm gonna try with Pork Loin Scallopini. I'm guessing the same will apply to any "loin" cut.


I admit, I have NO idea though about a venison cube steak.

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Last edited by jim t; 12-14-2012 at 10:42 PM.
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