Cubed Deer Steak & Gravy

Get a big plate and spoon rice onto plate, then spoon deer steak and gravy over the rice. Keep a tight grip or control on your tongue cause it may come outta yo mouth and slap your brains silly cause its sooooooo gooooood!!… Submitted by Tynette G.


‘- 2-3 packs of Cubed Deer Steak

– 1 Can Cream of Chicken Soup

– 1 Can Cream of Mushroom Soup

– 2 Cups of water

– Flour, Sea Salt & Pepper to your liking before browning prior to baking


  1. Flour, salt, & pepper cubed steak both sides, then brown in skillet with vegetable oil to your liking. (both sides)
  2. Place in 9 x 13” or larger Pyrex casserole dish (do not overlap meat, lay them out flat on bottom of dish)
  3. Spoon and spread 1 can Cream of Mushroom Soup over top of meat.
  4. Spoon and spread 1 can Cream of Chicken Soup over top of meat
  5. Fill each can up with water and pour over top of soup and meat
  6. Cover Pyrex dish with aluminum foil and place in preheated oven at 350 degrees. Cook for 1 hour and 15 minutes
  7. After 1 hour of cooking, start cooking your rice. Use REAL long grain white rice. Just read rice package directions. But it’s about 2 cups of water to 1 cup of rice. Boil, stir in rice and cover. Takes about 15 minutes.
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