This recipe comes to me from Arnold Kirk, one of my longtime hunting partners.  This has come to be one of my favorite ways to eat cube steaks.  This recipe is loaded with fat and calories, so it's definitely not for the timid. 

Serve this piping hot over a bed of white rice.  Also reheats extremely well.

• 6-8 good sized cube steaks
• 2 tablespoons butter
• 1 cup of beef broth
• ¼ pound of bacon
• 1 large onion
• 1 cup of heavy whipping cream
• 1½ tablespoons of paprika
• 2 tablespoons of flour
• lots of sliced mushrooms

In a large skillet, melt the two tablespoons of butter.  Quickly sear the cube steaks.  Do this for maybe two minutes per side, just long enough to brown the outside and slightly cook the meat.  Remove the venison from the skillet and set aside in a large casserole dish.  Cook the bacon until is is done.  Remove the bacon from the skillet and break it into small pieces.  Chop the onion, then return it and the bacon bits into the skillet, leaving the bacon grease in there with it. Add the beef broth, heavy whipping cream, flour, and the paprika, and bring it all to a boil.  While the gravy is cooking, Pour the mushrooms on top of the meat in the casserole dish.  Use as many mushrooms as you like; the more the better.  When the gravy is done, pour it over the meat and mushrooms, cover, then bake for 20-30 minutes at 350 degrees.  Server steaming hot over white rice.