Soaking Venison

We eat mostly venison for our red meat. It's really healthy, organic (wild) and free range. :-) Some people do not like the gamey taste of wild game. I rarely notice it, if you treat your meat properly it's not overwhelming and most of the time one doesn't notice.
We hang our deer before processing it. Which allows it to be more tender. When I take it out of the freezer, the day before I need to cook with it, I unwrap it, place it in a bowl of water (make sure the meat is covered with the water) and put in about 2 tablespoons of salt and stick it in the fridge. This helps remove some of the blood, which I believe adds to the gamey taste. Also, try to make sure as much of the fat is gone as you can get. Venison fat is not tasty and has alot of gameyness to it.

Skillet Hash

I'm always wanting to make different things with leftover venison roast*- there is always sandwiches, but this is a nice alternative:

Skillet Hash
4 c. chopped cooked meat
4 c. chopped cooked potatoes
2/3 c. chopped onion
1/2 tsp. salt
1/4-1/2 c. olive oil
2/3 c. water

Add everything except the water, fry and stir in large skillet for about 15 min. Add water, stir and stick in oven to broil for 5-10 minutes, till it has a slightly crispy top.

Cost:
Potatoes: $2.
Roast: $1.64
Onion... $?
Meal total: $3.64

*This roast had really good flavor, which made the Hash have a wonderful flavor. I had cooked the roast with a packet of organic french onion dressing mix.

Steak-bit Spaghetti

I am, at the moment, out of ground meat- I need to thaw some meat out and grind some more into burger... I just haven't felt so inspired yet.
So, was getting creative with my large amount of stir-fry cuts.

This was good, and ground meat is not one of my favorites, so I can see myself making this Spaghetti more often.

Steak-bit Spaghetti

1 lb. steak, sliced thin
16 oz pasta, cooked
1 jar chunky spaghetti sauce (2 or 3 c.)
1/4 c. red wine vinegar
1/4 c. chopped onions
2 cloves garlic, minced

In skillet, cook onions and meat, until browned on all sides, add sauce, vinegar and garlic, cover and let simmer approximately 15 minutes. Toss with pasta and serve.