Ingredients:

  • 1.5 lbs venison cube steaks
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • 0.25 cup heavy cream

Instructions:

  1. Pat the venison steaks dry with paper towels. Season the meat 10 minutes prior to cooking to allow salt to penetrate the fibers.
  2. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Lightly coat each steak in the mixture, shaking off excess.
  3. Heat oil and butter in a large skillet over medium-high heat. Sear the steaks for 3 minutes per side until a deep golden-brown crust forms. Remove steaks and set aside.
  4. In the same pan, sauté sliced onions for 8 minutes until soft and browned. Add minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle 1 tablespoon of the remaining dredging flour over the onions. Gradually whisk in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release the fond.
  6. Place steaks back into the gravy. Reduce heat to low, cover, and simmer for 25–30 minutes until the meat is fork-tender.
  7. Stir in the heavy cream and fresh thyme. Season with additional salt and pepper to taste before serving.