Venison Gyros

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.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 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

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.