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Venison Cube Steaks in Bacon-Mushroom Gravy

This recipe comes to me from Arnold Kirk, one of my longtime hunting partners.  This has come to be one of my favorite ways to eat cube steak.  The recipe is loaded with fat and calories, so it's definitely not for the timid.

We usually don't serve this more often than once or twice a year, since it's loaded with artery-hardening stuff like bacon grease and heavy whipping cream, but it sure is tasty.

Serve this dish piping hot over a bed of white rice.   I recommend adding Old Bay seasoning to the rice as you cook it; also black pepper, salt, and garlic powder.

This recipe also reheats very well.


  • 6-8 Venison Cube steaks (or 2 steaks per person)
  • 2 tablespoons salted butter
  • 1 cup of beef broth
  • ¼ pound of bacon
  • 1 large onion
  • 1 cup of heavy whipping cream
  • 1½ tablespoons of paprika
  • 2 tablespoons of flour
  • lots of sliced mushrooms
In a large cast-iron skillet, melt the two tablespoons of butter.   Quickly sear the cube steaks in the butter.  Do this for maybe two minutes per side; just long enough to brown the outside and slightly cook the meat.

Remove the venison from the skillet and set aside in a large casserole dish.  In the original skillet, cook the bacon until it is done, them remove from the skillet and break into small pieces.  Chop the onion, then return it and the bacon bits into the skillet, leaving the bacon grease in there with it.

Add the beef broth, the heavy whipping cream, flour, and paprika and bring it all to a boil. 

While the gravy is cooking, pour the mushrooms on top of the meat in the casserole dish.  Use as many mushrooms as you like; the more the better.  When the gravy is done, pour it over the top of the meat and mushrooms, cover, then bake for 20-30 minutes at 350 degrees.

Serve steaming hot over white rice.
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