If you have your animals processed by a pro, there’s a good chance you’ll end up with a fair amount of cube steaks. Tougher cuts are run through a tenderizer, or “cuber.”
If you process several of your own deer, consider a hand-operated or electric home cuber. They’re pretty handy.
Cubed Steaks with Black Pepper and Tomato Sauce
- 4 venison cubed steaks
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 3 eggs
- 2 tbsp milk
- ½ cup saltine crackers, crushed
- ⅓ cup Parmesan cheese, grated
- peanut, canola or vegetable oil
- 1 tsp dried basil leaves
- 3 tbsp vegetable oil
- 4 medium tomatoes, quartered and tossed lightly to dislodge seeds
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tbsp cracked black pepper
- 1 tsp dried oregano leaves
- 1 tsp sugar
- 4 slices mozzarella cheese
- Preheat oven to 400 degrees. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat together eggs and milk. In another shallow bowl, combine cracker crumbs, Parmesan cheese and basil.
- Dry cubed steaks thoroughly with paper or clean cloth towels. Dunk dried steaks in the flour mixture, then the egg mixture, then the cracker mixture, pressing down into the cracker mixture to evenly coat both sides.
- Heat about ½ inch of oil in a large skillet over medium-high heat. Add coated steaks, and brown evenly on both sides. Remove from pan, then drain on paper towels and place in a lightly greased baking dish.
- Combine tomato, onion, garlic, pepper, oregano and sugar in a medium bowl After steaks are browned, spoon tomato mixture over each, and place in oven for 10 minutes. Top each with a slice of cheese, and return to the oven until cheese is melted.