Deer Meat Cube Steak
Ingredients
Instructions
- In a shallow dish or bowl, combine the all-purpose flour with salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure all the seasonings are evenly distributed. This will be your coating for the steaks.
- Pat each deer cube steak dry with paper towels to help the flour stick better. Dredge each steak thoroughly in the seasoned flour mixture, pressing the flour into the meat so it adheres well. Shake off any excess flour and set the steaks aside on a plate.
- In a large skillet (preferably cast iron for best sear), heat 2 tablespoons of vegetable oil or bacon grease over medium heat. Allow it to get hot but not smoking — it should shimmer when ready.
- Carefully place the coated cube steaks into the hot skillet. Avoid overcrowding; cook in batches if necessary. Fry for about 3–4 minutes per side, or until each side is a deep golden brown and the meat is cooked through. Use tongs to flip the steaks gently. Once cooked, transfer the steaks to a paper towel-lined plate to rest.
- In the same skillet (do not clean it — the browned bits add flavor), reduce the heat to medium-low. Add 2 tablespoons of butter and let it melt. Stir in 2 tablespoons of flour and whisk continuously to form a smooth roux. Cook the roux for 1–2 minutes, then slowly pour in the beef broth while whisking to prevent lumps. Continue to whisk until the mixture thickens into a gravy. Taste and adjust seasoning if needed.
- Plate the deer cube steaks with your favorite sides, such as mashed potatoes, green beans, or cornbread. Spoon the homemade gravy generously over the top. Serve hot and enjoy!
