Dabbling with Venison Cube Steak

Do you ever eat Venison? I know, I know, I know – “But Kara, It’s really gamey tasting.” I get it. But I don’t taste it. I think it can be thick at times, but it’s good none the less. So the recipe I’m about to share with you, you’re probably not going to like, but I challenge you to try it, JUST try it! Live a little!

Cube Steak Parmigiana – YES! A twist to Chicken. I had mine with homemade squash noodles, while the husband had regular ole’ noodles. Honestly, if you don’t have a noodler by now, you need to get one. That thing is a GOD SEND!

Also, if you aren’t completely into the Paleo ways of life, please check out this website – buy a cookbook or 2. You won’t be sorry.

Ready for this one?!


Cube Steak

3tbs almond flour – or any kind of organic/paleo flour

Salt & Pepper

2 eggs

3tbs water

bread crumbs – just enough to coat


avocado oil

1 -2 cans tomato sauce


garlic powder

sliced cheese – to put on cube steak

Parmesan cheese


In one bowl combine flour, salt and pepper. In another bowl combine water and eggs. In a 3rd bowl or dish, add bread crumbs, parm cheese, and basil. Coat steaks with flour mixture, then egg, then bread crumbs. Brown steaks with avocado oil, about 3 minutes on each side. Place in greased baking dish and put in oven on 375º for about 15-20 minutes, or until steaks are at 160º. Combine tomato sauce, oregano, and garlic powder. Take steaks out of the oven, add tomato mixtures over steaks, place cheese slices on each steak and put back in the oven, about another 5 minutes, or until cheese is melted. Take out of oven, sprinkle with Parm cheese, and serve with noodles, or if you are strict Paleo – squash or zucchini noodles.



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