Venison Cube Steak with Mushroom Gravy Southern Comfort

Instructions:

1. Pound venison cube steak to further tenderize.
2. Combine flour, garlic powder, onion powder, paprika, thyme, salt, and pepper in a shallow dish.
3. Dredge each piece of venison in the flour mixture, ensuring it’s fully coated.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Carefully place dredged venison into the hot oil (do not overcrowd the pan; work in batches).
6. Cook for 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
7. Remove venison from the skillet and set aside.
8. In the same skillet, melt butter over medium heat.
9. Add sliced mushrooms and chopped onion. Sauté until softened and lightly browned.
10. Add minced garlic and cook for another minute until fragrant.
11. Sprinkle flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly to create a roux.
12. Slowly whisk in beef broth, ensuring no lumps form.
13. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes.
14. Stir in heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
15. Return the cooked venison to the skillet with the mushroom gravy.
16. Simmer for a few minutes to allow the venison to warm through and absorb the flavors.
17. Garnish with fresh parsley and serve immediately.