Venison Cube Steak Recipes

Here are 3 recipes of our deer meat cubed steaks that we love!

Melt shortening in pan.

Dredge steak in flour and sprinkle with salt and pepper.

Slowly brown, turning several times.

Ingredients:

• 4 to 6 venison cube steaks
• 2 cans cream of mushroom soup
• 1 sm. onion, chopped
• 1 soup can water (or milk)
• 1 can mushrooms, drained
• small amount of oil

Dredge venison cube steak in flour and brown in a small amount of oil.
Add onion and cook until it is almost transparent.
Mix soup with water until smooth, mix in mushrooms.
Pour soup and mushrooms over deer meat.
Reduce heat and simmer for 50 minutes.

Ingredients:

• 4 Venison cube steaks
• 2 TBSP vegetable oil
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 3 tablespoons milk
• 1/3 cup finely crushed crackers
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• jar of favorite spaghetti sauce
• 4 slices mozzarella cheese
• 1/3 cup grated Parmesan cheese

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.

Dredge venison cube steak in flour mixture, then dip in egg mixture, and finally, roll in cheese and cracker mixture.

In a large skillet, brown steaks in oil for 2-3 minutes on each side.

Arrange venison in a greased casserole or baking dish. Bake, uncovered, at 375° for 25 minutes. spoon spaghetti sauce over steaks. Bake 20 minutes longer.

Top each steak with mozzarella cheese slices and sprinkle with Parmesan cheese. Bake 3-5 minutes longer or until cheese is melted.

Yield: 4 servings.

We hope you enjoy these venison cube steak recipes as much as we do!

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