I didn't use venison; I used beef round top instead. I must say that this was really good. I cut the recipe in half and made it for my boyfriend and I. He devoured it instantly. I like the consistency of the gravy too. I wouldn't cook it all the time due to the fat content, but definately will be a nice staple to have. Served with roasted red potatoes and veggies.

This was fantasic! I was not taught how to fry foods! By the time I was married and had children everything was baked so it would be "healthy" I feel like I have been "mentored" to learn the art of frying cube steak and gravy just like the "old days". Thank you for your help!

Very good and well received by my family, even the kids! I made mine with cube steaks (although I would be interested to try it with venison someday if the "boys" went out hunting, or I was feeling extravagant enough to buy some.) I was a little leary of using canned gravy, but didn't have the time to add the extra step of making my own. However, the richness of the onion and mushroom gave it a very authentic flavor, you could still taste the "canniness" but not very much. I also would recommend to anyone trying this with cube steaks, simmer it for more like 2 hours as mine was still pretty tough after 1 hour. I'm planning on trying it in my slow cooker the next time I make it, and using canned consumme to make the gravy. All in all, an excellent dinner, I wouldn't serve it to company because it's not the prettiest presentation in the world, but around the table over a pile of mashed potatoes it really satisfied.

I thought this recipe was great! Enjoyed it very much! Very easy to make!

Almost perfect but I swapped white wine for beef broth and I thought the flavor was exceptional! White wine seems to go best with venison despite the rules. Using beef broth with venison runs contrary to my tastes.