"zxcvbob" > wrote in message
...
>
> I'm thawing a couple of packages of deer cube steaks and I don't know
> what to do with them. Wha'd'ya think, Hungarian Goulash? Stew? Swiss
> steak? Chili?
>
> I think something goulashy, to serve with brown rice...
>
> Bob
>
Marinate overnight in buttermilk w/
white pepper, dried garlic, Hungarian paprika and
a pinch of green cardamom.
Add a couple of beaten eggs when ready to cook.
Bread with crushed saltines(more white pepper) and
brown first side in a pan big enough to hold both steaks,
turn when brown and transfer pan to a 350 deg oven for
five minutes a pound.

Before browning the venison make a carrot soup
by boiling shredded carrots and an onion in enough water to cover
and lots of butter+(salt, white pepper and maple syrup)to taste

After the venison is cooked allow to cool for ten minutes
then slice thin and pour reduced soup(1/2) over plated meat or,
don't reduce the soup and add cubed meat to soup and
allow to thicken.