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Total Time
2hrs 10mins
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.

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.
Most Helpful

5 5

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.