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Prep 2 hrs
Cook 10 mins
We really liked this recipe, its great to throw the marinade together in the morning and its a matter of minutes to cook and assemble when you get home. I think the venison is a great (and cheap, if you know a hunter) substitute for lamb, especially in recipes like this where the meat is lightly cooked. Cook too much, though, and you will get some tough meat.
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons ground cumin
- 1 tablespoon minced garlic
- 2 teaspoons dried marjoram
- 2 teaspoons ground dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
- salt and pepper
- 3 lbs venison, cut into 1/4 thick strips
- 1 (12 ounce) package pita breads, warmed
- 1 tomatoes, chopped
- 1 cucumber, chopped
- 1⁄2 cup tzatziki, sauce
- 1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
- 2. 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 5-8 minutes. Pile the meat onto warmed pitas , and top with tomatoes, cucumbers and tzatziki to serve.
I made this with venison cube steak sliced into strips. Using the cube steak almost gave it a more gyro like consistency! It was delicious, although the larger pieces of dried rosemary I used were a bit annoying, so I would be sure to break/crush them up smaller. I would definitely make this again.