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Venison Gyros

By: ChefStubb's  
"This is a twist on the classic Greek sandwich."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 116 people have saved this

What to Drink?

Wine Syrah
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 6 sandwiches
 

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 to taste
  • 3 pounds venison, cut into 1/4 thick strips
  • 1 (12 ounce) package pita breads, warmed

Directions

  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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 10.2g | Cholesterol: 159mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by Can_It_Rachael Supporting Member (Click to learn more about Supporting Membership)
I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2009 by Rhodes4Life 
I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by kat 
Delicious loved this recipe!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by yum-o 
brilliant. creative. inspiring. thank you! I have a freezer full of venison from my father in... MORE

 
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