Larry's Favorite - Venison Cube Steak

Ingredients:

• Venison cube steak (from the hind legs)
• Salt and pepper (or other seasonings of your choice)
• All-purpose flour (for dredging)
• Cooking oil (for frying)
• 1 medium onion, sliced
• Water (for simmering)

Directions:

1. Prepare the Steaks:
• Start by cutting the venison from the hind legs into 1/2-inch thick steaks.
• Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness.
2. Season and Dredge:
• In a shallow dish, combine salt, pepper, and any other seasonings you prefer with flour (this is your seasoned flour).
• Generously dredge each tenderized venison steak in the seasoned flour, ensuring they are coated well on both sides.
3. Fry the Steaks:
• Heat cooking oil in a skillet over medium-high heat. The oil should be hot but not smoking (around 300°F).
• Place the dredged steaks into the hot skillet. Cook them for 2-3 minutes per side, or until golden brown and crispy. Don't overcrowd the skillet; fry in batches if needed.
4. Simmer with Onions:
• Once all the steaks are browned, reduce the heat to medium-low.
• Slice the onion into thin rings and arrange the slices on top of the browned steaks.
• Add water to the skillet until it reaches about the top of the steaks (about 1/2 inch deep). Cover the skillet and let the steaks simmer for 45 minutes to 1 hour, or until the steaks are tender and the flavors have melded together. Be sure to check the water level every 15 minutes and add more if needed to keep the steaks just covered.
5. Make Gravy:
• After the steaks have finished simmering and are fork-tender, remove them from the skillet.
• Use the remaining water and drippings in the skillet to make a flavorful gravy. Simply simmer the drippings over medium heat until the sauce thickens to your desired consistency. If it’s too thin, you can mix a small amount of cornstarch or flour with water and whisk it into the gravy.
6. Serve:
• Serve the venison cube steaks with the delicious homemade gravy, and pair with your favorite mashed potatoes and vegetable side. Enjoy!

Tips:

• For an extra tender steak, you can let the steaks marinate in buttermilk for a few hours before tenderizing and cooking.
• This recipe pairs wonderfully with buttery mashed potatoes, a simple green vegetable, or cornbread for a hearty, home-cooked meal.

Enjoy Larry's Favorite Venison Cube Steak as a comforting and flavorful dish that will have everyone asking for seconds!