Venison Gyros

READY IN: 2hrs 10mins
Recipe by kadiprimo

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.

Top Review by cjmicro_10853620

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.

Ingredients Nutrition

Directions

  1. 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. 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.

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