Originally Posted by
Oscar The Grouch
Proper nomenclature for cube-steak is "minute steak" or "tenderized steak," though. For resale purposes, anyways. Otherwise, massive CFIA fines. Unless you are giving it back to the customer who brought in the deer. In that case, you can call it whatever you want.
Grinds aren't hard to make, just gotta make sure your fat content is within range. Again, mostly for resale purposes, but deer meat is quite lean, so I would toss in some 80-20 pork trim as well, just to add a bit of flavour.
Beyond that, same general concept, just a different animal.