Ingredients
Scale
For the Venison Cube Steak:
- 4 venison cube steaks (4–6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Creamy Mustard Sauce:
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 teaspoon lemon juice (optional, for added brightness)
Instructions
Step 1: Prepare the Venison Cube Steak
- Pat the venison steaks dry with a paper towel.
- Season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Lightly dredge each steak in all-purpose flour, shaking off the excess.
Step 2: Sear the Venison
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the venison steaks and sear for 2-3 minutes per side until browned.
- Remove the steaks from the skillet and set aside on a plate.
Step 3: Prepare the Creamy Mustard Sauce
- Reduce heat to medium and add garlic to the skillet. Sauté for 30 seconds until fragrant.
- Pour in the beef broth, scraping up any browned bits from the pan.
- Stir in Dijon mustard, whole-grain mustard, Worcestershire sauce, and thyme.
- Slowly add the heavy cream, stirring constantly.
- Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Season with salt, pepper, and lemon juice (if using).
Step 4: Return the Venison to the Pan
- Place the seared venison steaks back in the skillet, coating them with the sauce.
- Simmer for 2-3 minutes, letting the flavors meld.
- Remove from heat and let rest for a couple of minutes.
Step 5: Serve and Enjoy
- Serve the venison steaks topped with extra sauce.
- Garnish with fresh thyme or parsley.
- Pair with mashed potatoes, roasted vegetables, or buttered noodles
Notes
- Use Fresh, High-Quality Venison – Fresher meat is more tender and flavorful.
- Don’t Overcook the Venison – Venison is lean and should be cooked medium-rare to medium.
- Let the Steaks Rest Before Serving – Helps retain moisture for a tender bite.
- Adjust the Mustard Flavor – Add more or less Dijon and whole-grain mustard to suit your taste.
- Deglaze the Pan Properly – Scrape up the browned bits for extra depth of flavor in the sauce.
- Thicken the Sauce – Simmer longer or use a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
- Make It Dairy-Free – Swap heavy cream for coconut milk for a lighter alternative.
- Prep Time: 10minutes
- Cook Time: 20minutes