Venison Gyros

Written by FieldStaff November 09, 2016

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3 pounds venison, cut into 1/4 thick strips

1 (12 oz.) package pita breads

The Marinade:

2 tbsp. olive oil

1 1/2 tbsp. ground cumin

1 tbsp. minced garlic

2 teaspoons dried marjoram

2 teaspoons ground dried rosemary

1 tbsp. dried oregano

1 tbsp. red wine vinegar

salt and pepper to taste


Your choice of toppings (lettuce, tomato, red onion, etc)


Tzatziki Yogurt Sauce (Optional):

1 cucumber, peeled, seeded and diced

1/2 tsp sea salt

8 oz of Greek plain yogurt

1/2 lemon, juice and zest

2 tsp fresh dill, chopped

1 clove of garlic, minced

Sea salt and fresh cracked pepper, to taste



Mix together the olive oil, garlic, cumin, marjoram, oregano, rosemary, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add venison strips, and toss to coat them evenly. Cover the bowl 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. Warm the pita bread.

Place a generous portion of meat onto warmed pitas to serve. Add your favorite Gyro toppings. 

Tzatziki Sauce Instructions: Peel a cucumber and cut it in half lengthwise. Use a spoon to remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will pull out the moisture in the cucumber. Pat it dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors blend. 


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