Make the best fried venison cubed steak with this recipe. Tenderized venison soaked in buttermilk, seasoned flour, and a crisp fry finished with a simple cream gravy make for a satisfying homestyle meal.
This is my favorite way to prepare venison cubed steak, sometimes called cutlets. It was inspired by the steak fingers my kids enjoy, and I like cutting the cubed steak into strips or bite-sized pieces so each piece fries evenly.
Soaking the venison in buttermilk helps tenderize the meat and reduce any strong gamey notes. A well-seasoned flour mixture yields a crunchy coating that balances the lean meat. Finish with a quick cream gravy made from the pan drippings for a classic country-style dinner that pairs well with mashed potatoes or roasted vegetables.
Ingredients
- Venison Cubed Steak (cutlets), tenderized and cut into strips — recipe written for 1–1.5 pounds
- Buttermilk: for soaking to tenderize
- Egg: 1, beaten
- All-Purpose Flour
- Seasonings: salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper
- Oil: neutral frying oil such as peanut, canola, cottonseed, or vegetable oil
To make the cream gravy: milk (and a bit of the pan drippings).
Equipment
Having your tools ready before frying keeps the process efficient and safer. Useful items:
- Cast iron skillet or Dutch oven: for even heat and consistent frying.
- Splatter screen: reduces oil splatter and mess.
- Thermometer: to monitor oil temperature and meat doneness.
- Baking sheet & baking rack: to drain fried pieces and keep them crisp in a warm oven.
- Saucepan: for making the gravy separately from the frying pan.
How to make
- Step 1: Cut cubed steak or tenderized cutlets into strips.
- Step 2: Place the meat in a bowl and cover with buttermilk. Refrigerate up to 12 hours. Just before frying, stir the beaten egg into the buttermilk mixture.
- Step 3: In a shallow dish, combine flour and seasonings. Remove each strip from the buttermilk, dredge in the flour mixture, pressing the flour to coat. Shake off excess.
- Step 4: Heat oil in a skillet to about 325°F–350°F. Fry the breaded strips in batches for 3–5 minutes per side, or until golden and the internal temperature reaches 160°F.
- Step 5: Transfer cooked pieces to a rack set over a baking sheet. Keep warm in the oven if needed. If you like, make the cream gravy and serve it alongside for dipping.
Frying Tips
- Use a neutral frying oil with a high smoke point: peanut, canola, cottonseed, or vegetable oil work well.
- Heat oil to roughly 325°F–350°F and maintain temperature. Too cool and the breading will absorb oil and become soggy; too hot and the exterior may burn before the meat cooks.
- Do not overcrowd the pan—give each piece room so the oil temperature recovers between batches.
- Fry 3–5 minutes per side until golden. If the breading is done but the interior needs more time, finish in a 350°F oven until the meat reaches 160°F.
- Use a thermometer to check doneness for safety and consistency.
Serving & Storage
Serve the fried venison cubed steak hot with country-style cream gravy for dipping. Store leftovers in the refrigerator and reheat in the oven to help preserve the crisp coating. Use within three days, or freeze extra cooked pieces for longer storage.
Side Dish Ideas for Fried Venison Cube Steak
A starch and a vegetable complement this dish nicely. Try mashed potatoes, roasted red potatoes, oven-roasted vegetables, cheesy grits, or soft dinner rolls.
- Mashed Potatoes
- Roasted Red Potatoes
- Oven-Roasted Vegetables
- Cheesy Jalapeño Grits Casserole
- Soft Dinner Rolls
📖 Recipe
Fried Venison Cube Steak
Alaine @ My TX Kitchen
Ingredients
- 1–1.5 pounds venison cubed steak
- 2 cups buttermilk
- 1 egg, beaten
- 2 cups all-purpose flour
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil or other oil suitable for frying
Cream Gravy
- 2 Tablespoons drippings (oil from the pan)
- 2 Tablespoons all-purpose flour
- 2 cups milk
Instructions
- Cut cubed steak into strips. Place meat in a glass bowl and cover with buttermilk. Refrigerate up to 12 hours. Just before removing the meat, stir the beaten egg into the buttermilk.
- In a shallow dish, combine the flour and seasonings (salt, pepper, garlic powder, onion powder, paprika, cayenne).
- Working one piece at a time, remove the meat from the buttermilk and dredge in the flour mixture, coating both sides and pressing the flour into the meat. Shake off excess flour and repeat with remaining pieces.
- Heat frying oil to about 325°F–350°F. Fry the breaded strips in batches for 3–5 minutes per side, until golden and an internal temperature of 160°F is reached.
- Remove cooked pieces to a rack set over a baking sheet. Keep warm in the oven if needed.
To make gravy:
- Spoon 2 Tbsp. of pan oil and drippings into a saucepan over medium heat. Whisk in 2 Tbsp. flour and cook 1–2 minutes. Reduce heat and whisk in milk. Cook over low, whisking frequently, until thickened. Season with salt and pepper to taste.
Whether you’re new to cooking venison or a seasoned hunter who processes meat at home, this method delivers a crunchy coating and tender interior. There are rarely leftovers when I make this for my crew.
Alaine
More recipes you may enjoy:
- Crispy Cornflake Fried Chicken
- Jalapeño Sausage Gravy
- Crock-Pot Carne Guisada
- Bone-In Oven Roasted Chicken Breasts