How To Cook Venison Cubed Steak

How to Cook Venison Cubed Steak: A Delicious and Easy Guide

Venison, with its lean and flavorful nature, makes for an exceptional cubed steak. This guide will walk you through cooking perfectly tender and juicy venison cubed steaks, avoiding the common pitfalls of overcooking this delicate meat. Whether you're a seasoned hunter or a curious home cook, this recipe is perfect for you.

Preparing Your Venison Cubed Steak

Before you even think about cooking, proper preparation is key to achieving a tender and flavorful venison cubed steak.

Choosing the Right Cut:

The success of your venison cubed steak hinges on selecting the right cut. Look for cuts that are naturally tender, such as the sirloin, tenderloin, or shoulder, but remember that even tougher cuts can become tender with the right cooking methods. Ask your butcher for advice if you are unsure.

Cubing the Venison:

If you haven't purchased pre-cubed venison, ensure you cut your chosen venison into uniform 1-1.5 inch cubes. Consistent sizing ensures even cooking.

Marinating (Optional but Recommended):

Marinating your venison is highly recommended, especially for tougher cuts. A marinade helps to tenderize the meat and infuse it with delicious flavor. A simple marinade could include:

• Olive oil: Helps to keep the meat moist.
• Soy sauce or Worcestershire sauce: Adds savory depth.
• Garlic: Provides a pungent and aromatic boost.
• Onions: Adds sweetness and complexity.
• Your favorite herbs and spices: Experiment with rosemary, thyme, juniper berries, or even a pinch of cayenne pepper for a kick!

Marinate your venison for at least 2-4 hours, or preferably overnight, in the refrigerator.

Cooking Your Venison Cubed Steak: Methods & Techniques

Several cooking methods work well for venison cubed steaks. Here are two popular and effective techniques:

Pan-Seared Venison Cubed Steak:

This method delivers a beautifully seared exterior with a tender interior.

1. Sear: Heat a tablespoon of oil (such as olive oil or canola oil) in an oven-safe skillet over medium-high heat. Once hot, add your venison cubes, ensuring not to overcrowd the pan. Sear each side for 2-3 minutes until nicely browned.
2. Roast (Optional): For a more tender result, you can transfer the skillet to a preheated oven at 375°F (190°C) and roast for 10-15 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accuracy.
3. Rest: Once cooked, remove the skillet from the oven and let the venison rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slow Cooker Venison Cubed Steak:

This method is perfect for incredibly tender venison, ideal for tougher cuts.

1. Brown (Optional): Brown the venison cubes in a skillet over medium-high heat before transferring them to your slow cooker. This step adds flavor and texture.
2. Slow Cook: Add your marinade (or a new one tailored for slow cooking) to the slow cooker along with the browned venison. Cook on low for 6-8 hours or on high for 3-4 hours, or until the venison is fork-tender.
3. Thicken (Optional): If desired, thicken the cooking liquid with a cornstarch slurry for a delicious sauce to serve over your venison.

Serving Your Venison Cubed Steak

Serve your perfectly cooked venison cubed steak with your favorite sides. Consider:

• Mashed potatoes: Creamy and comforting.
• Roasted vegetables: Adds color and freshness.
• Wild rice pilaf: A sophisticated and flavorful accompaniment.
• Gravy: Made from the pan drippings or slow cooker liquid.

Remember, always use a meat thermometer to ensure your venison is cooked to your desired level of doneness. Enjoy your delicious home-cooked venison cubed steak!