Alright, so the other day, I found myself with a good batch of deer meat, specifically some nice cube steaks. I’d been meaning to cook them up, and today felt like the day. I wanted something hearty, something classic.
Getting Started with the Venison
First things first, I took those cube steaks out of the fridge. They were already thawed, which was a good start. I laid them out on some paper towels and patted them real dry. You gotta do that, otherwise, you won’t get a good sear or a crispy coating, you know?
Now, even though they’re called “cube steaks” and are already tenderized, I sometimes give them a little extra love. But these looked pretty good, so I just went straight to seasoning. Nothing too fancy. I’m a big believer in simple when it comes to good meat. So, I sprinkled them generously on both sides with salt, a good amount of black pepper, and some garlic powder. Some folks like onion powder too, but I was planning on using fresh onions later, so I skipped it on the meat itself.
Prepping for the Fry
Next up, I set up my dredging station. It’s a classic setup, really.
- In one shallow dish, I put about a cup of all-purpose flour. To this, I added a bit more salt and pepper, and a pinch of paprika for color. Gave that a good mix.
- In another dish, I cracked two eggs and poured in a splash of milk – maybe a quarter cup? Whisked that up good until it was all combined.
I grabbed my trusty cast iron skillet. For this kind of cooking, cast iron is king, I tell ya. I poured in enough vegetable oil to generously cover the bottom, maybe about a quarter to a half-inch deep. You don’t want to deep fry them, but you need enough oil to get a nice, even crust. I set the skillet on the stove over medium-high heat. You want that oil hot but not smoking like crazy.
Cooking the Steaks
Once the oil was shimmering – I tested it by flicking a tiny bit of flour in, and it sizzled right up – it was time to cook. I took each seasoned deer steak, first dredged it thoroughly in the seasoned flour, making sure it was coated all over. Then, I dipped it into the egg wash, letting any excess drip off. Finally, back into the flour for a second coating. This double dip is what gives you that nice, crispy crust.
I carefully placed two steaks at a time into the hot oil. You don’t want to overcrowd the pan, or the oil temperature will drop, and you’ll end up with greasy, sad steaks. Nobody wants that. I let them cook for about 3-4 minutes on the first side. You’re looking for a deep golden brown. Then, I flipped them carefully with my tongs and cooked the other side for another 3-4 minutes until it was just as golden and crispy.
Once they were done, I transferred them to a wire rack set over a baking sheet to let any excess oil drip off. This keeps them crispy. I sprinkled them with just a tiny bit more salt while they were hot.
Making a Simple Pan Gravy (Because, why not?)
After all the steaks were cooked, I looked at that skillet. All those lovely browned bits (the fond, if you want to be fancy) stuck to the bottom – that’s pure flavor! I carefully poured off most of the excess oil, leaving about two tablespoons of drippings in the pan along with all those tasty bits.
I tossed in about half a sliced onion and let that cook over medium heat until it softened up, scraping the bottom of the pan a bit. Then, I sprinkled in about two tablespoons of the leftover seasoned flour from my dredging station. I whisked that into the drippings and onions, letting it cook for a minute or two to get rid of that raw flour taste. This is your roux.
Then, slowly, I started whisking in some beef broth. I probably used about two cups in total, adding it bit by bit and whisking constantly to keep it smooth. I brought it to a simmer, and it started to thicken up nicely. I tasted it and added a bit more black pepper and a touch of salt. Let it bubble away for a few minutes until it was the perfect consistency.
The Best Part: Eating!
And there you have it. I served those crispy deer meat cube steaks with a generous ladle of that homemade pan gravy. Had some mashed potatoes on the side and some simple green beans. It was absolutely delicious. The venison was tender, the coating was crispy, and that gravy just brought it all together. A truly satisfying meal, and not all that complicated to pull off. Definitely a keeper, this method. Simple, hearty, and oh-so-good.
