Step 3) Start massaging the salt into the meat, ensuring that the salt stays on the meat. If you’ve ever eaten venison that didn’t quite taste right, I’m willing to bet you’ve looked into the milk-soaking method. Reserve remaining dredge mixture. Mix 1/2 cup vinegar and water. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Serve your tender cube steak and gravy with brown rice and green beans.Whisk together 2 eggs and the can of evaporated milk in a bowl. Soak in milk at least 2 hours. Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. Season steaks with salt and pepper. The point is to make sure that you’re using the dairy to enhance the dish you plan on cooking with your wild game. Do one steak after another on the same plate to utilize the salt entirely. Will soaking cube steak in milk make it tender? Cover the frying pan and cook the steaks for three to four minutes or until they reach approximately 130 degrees F. Cooking the deer meat to higher temperatures will dry the meat out and make it tough. Great for frying steaks, makes them really tender. It wasn’t this easy to make back in the old days… My mother says the first time she remembered having cubed steak and milk gravy was when she was just a little girl. Tender steak smothered in flavorful milk gravy, this dish is yet another bit of proof that simple food is often times the best! I always leave mine in milk overnight. In a large skillet over medium-high heat, heat oil. Prepare meat with salt, pepper and flour. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. Flip the steaks over to the other side and pour the reserved marinade over the steaks. Pour beef broth over … Place the cube steaks in the milk and turn them to coat them in the mixture. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Start with a thin cut of beef steak. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. We like onion powder added. https://wearychef.com/recipe/cube-steak-and-gravy-over-rice Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Soak meat in mixture for 2 hours. Step 1) Take your steaks and rinse them off. Step 2) Now, pour half of your salt you set aside on one plate. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. Rinse meat and cover with milk. 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