Venison Cube Steak

Venison season has arrived and thanks to my husband, we have a good bit in the freezer. I thought I'd share a recipe for cube steak, which my family loves.  It's very simple.



First, you need to have some of Emeril's Essence Creole Seasoning mixed up. Click the link or photo to go to his site for that.  I like to keep some on hand and use it in other recipes as well.



Melt a stick of butter in a cast iron skillet.  I am a new fan of cast iron cooking.  Can hardly wait to get some other cast iron pans.  Anyhow, brown some chopped onion and a couple cloves of minced garlic.  Starting to smell good now!

Next, I scoop out most the onion and garlic, sprinkle some essence on my cube steaks and toss in my meat to brown.  Meanwhile in a sauce pan, I'm making 2 cups of beef broth...using 2 cups of water with 2 beef bouillon cubes, heating until dissolved.

Then I pour the broth over the meat and add the onion and garlic back to it.  Simmer for awhile.  This is when I start my potatoes or rice and a veggie and do some cleanup.

Finally I take all the meat out.  I mixed a heaping spoonful of corn starch with cold water.  I pour into my broth, stirring to thicken up into a gravy.  Return all meat to the gravy and simmer just a little longer.  Serve with rice or mashed potatoes and veggie of choice.  Hope you enjoy.  My family loves this dish!!