If you’re looking for a fried venison cube steak recipe that turns tough deer meat into melt-in-your-mouth comfort food, this Southern delicacy is your answer. Crisp on the outside, tender in the middle, and perfect with mashed potatoes and gravy. This is the kind of dish that makes you feel like you’re back at grandma’s table.
It’s no secret that I love steaks and have so many venison steak recipes on my site, from bacon-wrapped backstrap to pan-seared venison medallions.
What is Venison Cube Steak?
Venison cube steak is typically made from lean cuts that have been run through a meat tenderizer (or manually tenderized) until they form flat, thin pieces. It’s similar to beef cube steak but leaner and has that signature wild game flavor that we love. Because it’s so lean, venison cube steak is best cooked hot and fast to lock in moisture while developing a crispy crust.
And you might be thinking, what’s the difference between cube steak, country fried steak, and chicken fried steak?
After living in the South for over 40 years, here are the key differences that I’ve learned.
- Fried Cube Steak: Always tenderized either by a machine or manually by hand. It can be breaded anyway you like. Doesn’t need to be served with a gravy to hold up to its name. Sometimes cooked with a gravy in a crockpot after frying.
- Country Fried Steak: Unlike cubed steak, this method doesn’t require tenderizing the meat. No egg wash needed and can simply be coated once with flour and then fried. Classically served with a brown gravy made from the pan drippings.
- Chicken Fried Steak: To be classified as chicken fried, it must be coated in an egg wash or buttermilk before the final coating is applied. It’s classically served with white gravy. It can still be served with white or brown gravy and still keep its classification. Tenderizing is not required.
the Best Cuts to use
While beef cube steak is often made from chuck or round, deer cube steak can be cut from several parts of the animal. Below is what I recommend and what I’ve been using for years.
- Backstrap (Loin): A very tender cut that takes minimal processing.
- Top Round: Lean with excellent flavor. Holds up well to tenderizing tools and frying.
- Bottom Round: Slightly tougher than top round. But responds beautifully to tenderizing.
Pro tip: If you butcher your own deer, label these cuts for cube steak. It’ll save time and help you get more out of each harvest. If you’re unsure how to identify these cuts, check out my guide for venison round steak identification and processing.
making the best venison cube steak
This recipe is all about texture and flavor. We double-bread each steak using a seasoned flour blend and a rich egg wash, then fry them in hot oil until golden brown. Here’s a breakdown of how to cook deer cube steak the right way.
Step-by-Step Instructions
1. Tenderize the Meat
Start with 4 oz cuts of venison loin, top round, or bottom round that are around 1/2 inch thick. Process with a handheld bladed meat tenderizer or by repeatedly piercing the meat with a fork.
For even better results, first pound the meat to a thickness of 1/4 inch with a meat mallet ot the bottom of a skillet. This breaks down the muscle fibers for a tender bite every time, and what I do for my chicken fried venison cutlets.
2. Season and Bread
Set up two bowls:
- Egg wash: 1 egg + 1 cup buttermilk or whole milk
- Flour mixture: Flour, black pepper, salt, paprika, sage, thyme, cayenne, coriander, and a pinch of nutmeg for depth
Season the steaks lightly with salt and pepper, then dredge using the following method:
- Dry flour mixture
- Egg wash
- Back into flour
- Let rest in a single layer, covered with plastic wrap, in the fridge for 30 minutes to help the coating stick and crisp up when fried.
3. Fry the Cube Steaks
Heat a large cast iron skillet over medium-high heat with 1½–2 inches of oil. Fry in batches, 2–3 minutes per side, until golden brown. Don’t overcrowd the pan.Transfer steaks to a paper towel-lined plate or wire rack to drain. Season immediately with salt.
Serving Suggestions
- Country Fried Style: Mashed potatoes and venison gravy
- Southern Style: Over rice with gravy made from beef stock or venison stock.
- Leftover Sandwiches: In a bun topped with pickles, lettuce, hot sauce, and aioli.
mORE VENISON STEAK RECIPES
- Venison Tenderloin Tataki
- Venison with Blueberry Sauce
- Loin of Venison with Mushroom Sauce
- Marinated Venison Steaks
Lastly, if you make this fried venison cubed steak recipe, be sure to leave a rating and a comment. Feel free to send me a message on Instagram @Larry__White with any questions you have about the recipe. I’m here to help!
The Ultimate Fried Venison Cube Steak Recipe
Ingredients
For the Steak
- 4 Four-ounce venison steaks (1/4 to 1/2 inch thick)
- salt and black pepper
For the Breading
- 2 cups all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground coriander
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 cup buttermilk or whole milk
- 1 large egg
- High smoke point oil (for frying)
Instructions
Tenderize the Meat
- Lay the venison on your cutting board. Pierce the meat with a fork or handheld meat tenderizer. Pound first with a meat mallet for better results.
Make a Breading Station
- In a medium-sized bowl add the egg and buttermilk. Whisk thoroughly to combine.
- In a separate bowl, add all of the dry breading ingredients and mix until thoroughly combined.
Bread the Steaks
- Lightly season the venison steaks on both sides with salt and pepper.
- Generously apply the dry breading mixture to both sides of the steaks. Reserve the remaining breading for later.
- One at a time, dip the steaks into the buttermilk mixture. Then coat the steaks once again on both sides with the remaining dry breading mixture.
- Place the steaks in a single layer on a baking tray. Cover and place in the refrigerator for at least 30 minutes and up to 2 hours.
Fry the Steaks
- Pre-heat your oven to 200 ℉.
- Add enough cooking oil to a large skillet (preferably cast iron) to a level of around 2 inches. Heat the oil between 325 to 330 degrees F.
- Working in batches, fry the steaks until they are a nice golden brown on each side. Carefully flipping as needed.
- Immediately after removing the steaks from the cooking oil, season them lightly with salt.
- As each steak is cooked, place it in the oven to keep warm.
NOTES
Use the pan drippings left in the skillet to whip up a savory gravy. Or you can make my from-scratch venison gravy recipe.
- Reserve a few tablespoons of the cooking oil in the pan and any drippings and crumbs.
- Add a tablespoon or two of flour, whisk to create a roux, then slowly stir in stock, broth, or milk.
- Add in a 1/2 cup of finely chopped mushrooms for a mushroom sauce. Simmer until thick and season to taste.
4 thoughts on “The Ultimate Fried Venison Cube Steak”
This outstanding Larry. Made this for my dad and topped it with a fried egg.
Just like papaw used ta make bo!
Grandpa loved it! Just like mamaws!
That crust is devine!