venison cube steak recipe
- The Best venison cube steak recipe
- Creamy Garlic Venison Cube Steak with Roasted Vegetables
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic Venison Cube Steak with Roasted Vegetables Works
- ❓ Frequently Asked Questions About Creamy Garlic Venison Cube Steak with Roasted Vegetables
The Best venison cube steak recipe
The health benefits don’t go unnoticed either. Venison is naturally lower in fat than beef, which makes it a smart choice for those watching their intake while still enjoying a flavorful meal. It’s also rich in iron and zinc, so it’s a great way to keep energy levels steady—perfect for a family that’s always on the go. Plus, the way the steak absorbs the marinade and stays juicy means you’re not dealing with dry meat, which is always a win. Whether you’re feeding a big family or just treating yourself, this recipe delivers that satisfying bite without all the fuss.
Creamy Garlic Venison Cube Steak with Roasted Vegetables
A tender, flavorful venison cube steak served with a rich garlic sauce and crisp roasted vegetables. Perfect for a hearty, game-inspired dinner.
🥘Ingredients
- 1 lb venison cube steak (about 1-inch thick)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh thyme leaves
- 1/2 tsp black pepper
- Salt to taste
- 2 medium red potatoes, cubed
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp dried rosemary
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Pat the venison steak dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. -
2
Heat olive oil in a large skillet over medium-high heat. Add the venison steak and cook for 3–4 minutes per side until browned. Remove from skillet and set aside. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and chicken broth, then simmer for 5 minutes. Stir in thyme and black pepper. Season with salt to taste. -
4
Meanwhile, toss cubed potatoes, carrots, and bell pepper with olive oil, rosemary, and salt. Spread vegetables evenly on a baking sheet and roast for 20–25 minutes until tender and golden. -
5
Return the venison steak to the skillet with the garlic sauce and cook for 1–2 minutes to warm through. Serve steak topped with sauce over roasted vegetables.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Venison Cube Steak with Roasted Vegetables Works
❓ Frequently Asked Questions About Creamy Garlic Venison Cube Steak with Roasted Vegetables
How do I thaw a frozen venison cube steak safely?
Thawing in the fridge is safest—place the steak in a sealed container on a tray to catch any drips, and let it sit overnight (about 24 hours per 4–5 pounds). If you’re short on time, submerge it in cold water in a leak-proof bag, changing the water every 30 minutes until fully thawed. Avoid thawing at room temperature or in the microwave.
Can I use a regular kitchen scale for measuring venison?
Yes, venison is dense, so a kitchen scale is ideal for precision. Aim for a 1-inch-thick cut of medium-rare (125°F internal temp) weighing about 1–1.5 pounds per serving. For even cooking, trim excess fat if it exceeds ¼ inch thick.
What’s the best way to keep venison from drying out during grilling?
Rest the steak for 5–10 minutes after grilling to redistribute juices, then slice against the grain. For extra moisture, brush with a mix of olive oil and a splash of balsamic vinegar before cooking. Avoid overcrowding the grill—sear in batches to prevent steaming.
How do I tell the difference between medium-rare and well-done venison?
Medium-rare should feel slightly warm to the touch with a deep red center (125–130°F internal temp). Well-done reaches 160°F+ and has a grayish hue. Use a meat thermometer for accuracy—venison cooks faster than beef, so pull it off the heat 5–10°F below your target temp.
Can I substitute another protein in this recipe?
Venison’s lean, gamey flavor works best in this dish, but you could use lean ground beef (80/20 fat ratio) or turkey breast in a pinch. For texture, add 1–2 tablespoons of breadcrumbs or crushed pork rinds to mimic the crumbly cubes.
