Venison Gyros
Here's a creative spin on the traditional Greek sandwich.
Ingredients
- 2 tablespoons olive oil
- 1 ½ 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 to taste
- 3 pounds venison, cut into 1/4 thick strips
- 1 (12 ounce) package pita breads, warmed
Instructions
- 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.
- 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. Pile the meat onto warmed pitas to serve.
Nutrition
Calories: 432kcalCarbohydrates: 34gProtein: 48gFat: 10gSaturated Fat: 3gCholesterol: 159mgSodium: 384mgPotassium: 597mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 96mgIron: 10mg
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