YOU CAN HAVE DELICIOUS VENISON

Cubed Steak

EDITOR'S NOTE: Alice Walker, along with her husband Bob, owns the R&J Smokehouse, in Livingston, Alabama, that specializes in deer-meat processing. Here she provides some of her famous venison recipes. The Walker process deer for me and my family, and we enjoy their unique custom cuts and ready-to-prepare venison.

QUESTION: Can you please share another one of your famous venison recipes, Alice.
ANSWER: Sometimes I take a cubed steak and make it country-fried by dipping it in milk, putting salt, pepper and flour on it and deep frying it. If you have any cubed steak left, I recommend making a venison casserole. Take the cold meat, dice it up into 1-inch cubes, and lay it on the bottom of a lightly-greased casserole dish. Prepare rice like you were going to eat it plain, and place the rice on top of the venison. Heat up a cup of cheddar cheese and a can of cream of mushroom soup, and pour that over your top layer. Repeat that, and top it all off with more cheddar cheese. Bake it for 30 minutes at 350 degrees. It's a wonderful way to use up your extra cubed steak.

For more information about R&J Smokehouse, and the company's mouth-watering Cajun-injected turkey breasts, smoked turkey breasts and smoked and spiral hams as well as venison processing, write the company at PO Box 537 Livingston, AL 35470, call (205) 652-2489.

TOMORROW: GRILLED VENISON