Deer Steak with Butter Zucchini Tomato Sauce

1/2 Lb deer (thanks to the Food Bank) or beef steak
4 TBs butter
1 zucchini, peeled and chopped in bite size pieces
1 onion, chopped
1 clove garlic, mashed
1 big tomato, chopped
Salt and pepper
Oregano
Freshly grated Parmesan cheese (ideally from raw milk)
1 bag good cheese ravioli (ok, I know that's not from scratch ;))

Bring ravioli or noodle water to a boil. In a heavy cast-iron pan fry steak very briefly in grape-seed oil (only about 1 min. on each side). Place meat on a plate and keep warm. Using the same pan sautee onions in butter on medium-low heat until soft. Add garlic and zucchini, fry a couple of minutes. Add tomato. Season with salt and pepper and oregano. Cut steak into fine slices. Prepare the ravioli (or noodles) according to package directions. To serve arrange pasta on a plate, top with steak and zucchini/tomato sauces. Sprinkle with freshly grated Parmesan cheese. I served it with Arugula leaves.

Greek Style Grass-fed Beef Burger with Zaziki

1 lb grass-fed beef hamburger
1 small onion, minced
1 clove of garlic
3 oz Feta cheese, diced or crumbled
4 TB cooked spinach
1 egg
salt, pepper, 1/2 ts cumin
Mix hamburger with onion, crushed garlic, egg, spices, spinach and feta cheese. Add seasoning and form hamburger patties as you like them.
Fry in cast-iron pan until brown on both sides. Don't overcook these burgers - they should be at least medium! Serve with Zaziki and tomatoes, lettuce and your favorite hamburger buns.