My 11-year-old daughter recently shot her first deer. We hunt for the meat, not for the sport, but I will say there is something rewarding about harvesting your own dinner. My girl was excited and proud to get her first buck!
Venison is delicious, not to mention good for you. It’s a very lean red meat with hardly any fat. Our meat processor tenderizes ours for us so that, it’s so tender, you can cut it with a butter knife. If you don’t have the luxury of hunting your own venison and having it tenderized, you can buy beef cube steak (also known as tenderized round steak) at your local grocery store. We like either/or in this house! ~Erin
Ingredients:
- 1 ½ lbs. cube steak, carefully trimmed of all fat and cut into small (approximately 2 inch) pieces
- ½ c. all-purpose flour
- 1 tsp. salt
- ½ tsp. black pepper
- 3 T. olive oil, divided
In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides. Transfer to a paper towel-lined plate. My family would organize an uprising if I didn’t serve this with mashed potatoes and cream gravy so I suggest you do too. 🙂
WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 points, whether you use venison or beef.
Ingredients
Ingredients
- ~ 1 ½ lbs. cube steak, carefully trimmed of all fat
- ~ ½ c. all-purpose flour
- ~ 1 tsp. salt
- ~ ½ tsp. black pepper
- ~ 3 T. olive oil, divided
Instructions
- In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly.
- Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
- Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly.
- Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
- Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed.
- Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides.
- Transfer to a paper towel-lined plate.
- My favorite way to serve this is with mashed potatoes and cream gravy but it's delicious without gravy too!
Notes
WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regarless of whether you use venison or beef.
Thank you for saying how long to fry them and the tip about breading them and letting them rest. Very well explained.
Thanks for the feedback! Hope you enjoy it!
This is also known as chicken fried steak. And it’s very good.
Zoo good. A little tough as I probably overcooked. Will use this again. Ida
Glad you liked it, Ida! Thank you for the comment. ~Erin
Turned out amazing! My cube steak is always tough. But I was definitely over cooking it I believe. Thanks for the cooking time. Big help! Also I bought the store beef version & sometimes you do have to tenderize it a little more when it comes from the grocery store. Again thanks!!
Glad you liked it, Michelle! Thank you for letting us know! ~Erin