Venison Cube Steak

For the carnivores among us, few dishes are as delectable as wild game. If there's a hunter in your tribe, honor the animal and the hunt with this simple recipe fore true comfort food.

Venison cube steak
Salt
Pepper
Plain flour
Olive oil

Rinse the steaks and pat dry. Salt and pepper lightly. Dredge in plain flour.

Heat the olive oil; it's ready when a tiny bit of floured venison sizzles.

Brown both sides of the venison over medium heat. Turn the heat to low (I move my skillet to the smallest eye), add a quarter cup of water, and cover the pan.

Simmer covered for three hours. Add a bit of water as needed; don't let it get completely dry, or it will scorch, and there's no salvaging scorched venison.

After about three hours, test for doneness by cutting into a steak with the side of a fork. If it cuts with no resistance, it's time to turn up the heat a bit to give it a crust.

NOTE: Don't be impatient. If the venison isn't tender enough to break apart with a fork, it will be too tough to enjoy. This really is the difference between delicious and inedible.

If you want to make gravy, remove the steaks to a plate. With the heat up to medium, stir in a teaspoon of flour. Slowly add a quarter cup of water, stirring to keep the mixture from getting too lumpy. This will not result in a smooth gravy, but when you eat it, you won't much care.

You're done! It's a very simple recipe, but it takes three hours to cook, without exception. Add some rice and green beans. You will not regret your investment of time--this is delicious!