Reviewed: May 8, 2012

I've made this exactly as written three or four times now. And my family devours it. I stuff it inside Peppy's Pita Bread (found on this website) and pour Yia Yia's Tzatziki Sauce (also found on this website) on top. Yum! Yum!

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Reviewer:

proudwifeandmommy

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Awesome! My whole family loved these! I used venison backstrap and round steak and it was so tender and could have been mistaken for beef. Served on pitas with greek yogurt sauce

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Reviewer:

Smorgandvm

Reviewed: Apr. 1, 2012

Awesome. Fresh Tomotes served with it, really added to the awesomeness. (And a good cucumber/yogurt sauce).

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Reviewer:

LeahJ

Reviewed: Mar. 8, 2012

I marinated these for several hours, but the marinade was a little dry so I added some milk, they turned out awesome! My husband said considering it was venison they still tasted pretty authentic. I'm not a huge gyro person but I did enjoy them. We served them with tzatziki sauce that I made between two recipes on this site. My husband was raving about them, though, and I had several people ask for the recipe. One of the people made it a couple nights later, true to recipe, and her family also raved about them!

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Reviewer:

naydeenie

Reviewed: Mar. 2, 2012

I have been trying various recipes using venison. My husband really liked this one. The only thing I did different is adding sliced onion, when cooking. I served in pita bread, with fresh tomato wedges, raw thinly sliced onion, Tzatki (or however you spell that cucumber yogurt garlic sauce) and cumin-spiced rice. Will make again when i have venison OR beef strips to cook.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Feb. 29, 2012

Make with cucumber sauce.

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Reviewer:

cleen

Reviewed: Feb. 1, 2012

We have lots of wild game in our freezer--venison and elk--and I'm always looking for something new to do w/ it. This recipe is truly amazing! I served the gyros w/ diced fresh tomatoes and a cucumber sauce I made. This will be one of our dinner favorites from now on. Thanks!

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Reviewer:

susanna

Reviewed: Jan. 31, 2012

Unbelievably delicious! All four of my boys went back for seconds--a phenomenon akin to a sighting of Halley's comet. A cucumber sauce (as another reviewer recommended (thank you!), strips of red onion, and grated feta cheese are must-haves to make this dish truly remarkable. This recipe will surely help me use up the deer meat in our freezer.

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Reviewer:

AtoZ Idaho Mom

Reviewed: Jan. 8, 2012

This turned out great, I will for sure make it again. I used a backstap and sliced it very thin while it was still half frozen. I served it with lettuce, sauteed onions, a creamy ranch sauce, fine cut cucumbers, and pita bread.

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