A hunter's version of a classic Greek favorite, these venison Gyros taste amazing!
Time: 3 hrs • Prep Time: 30 min • Cook Time: 30 min
Serving Size: Makes approximately 6 sandwiches
3 pounds venison, cut into 1/4 thick strips
1 (12 oz.) package pita breads
2 tbsp. olive oil
1 1/2 tbsp. ground cumin
1 tbsp. minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tbsp. dried oregano
1 tbsp. red wine vinegar
salt and pepper to taste
Your choice of toppings (lettuce, tomato, red onion, etc)
Tzatziki Yogurt Sauce (Optional):
1 cucumber, peeled, seeded and diced
1/2 tsp sea salt
8 oz of Greek plain yogurt (I used non fat)
1/2 lemon, juice and zest
2 tsp fresh dill, chopped
1 clove of garlic, minced
Sea salt and fresh cracked pepper, to taste
Mix together the olive oil, garlic, cumin, marjoram, oregano, rosemary, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add venison strips, and toss to coat them evenly. Cover the bowl and marinate in the refrigerator at least 2 hours.
Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Warm the pita bread.
Place a generous portion of meat onto warmed pitas to serve. Add your favorite Gyro toppings.
Optional Tzatziki Sauce Instructions:
Peel a cucumber and cut it in half lengthwise. Use a spoon to remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will pull out the moisture in the cucumber. Pat it dry with a paper towel.
Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors blend.
If you want thicker Tzatziki sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let it all sit for two hours to let the liquid drain.
Be the first to rate and review this recipe!
Disclaimer on Recipes:
Mt. Lookout Media / ProHuntersJournal.com has not tested all of these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, wild game, chicken or fish.