Venison Gyros Recipe -
Venison Gyros Recipe
  • READY IN hrs

Venison Gyros

Recipe by  

"This is a twist on the classic Greek sandwich."

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Ingredients Edit and Save

Original recipe makes 6 sandwiches Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    2 hrs 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot before I cooked it to make it nice and tender.

Most Helpful Critical Review
Apr 22, 2015

All I could taste was cumin and wild meat....not a fan at all!

Jun 08, 2010

Boy, did I have happy people at the table last night when I fed them these gyros! I'd never cooked venison before so was a little intimidated when my husband went deer hunting in his Volvo station wagon (Now called the Deer Slayer). THIS RECIPE ROCKS! The only change I made was to use fresh instead of dried rosemary. I marinated the meat maybe 5 hours. It was very quick to stir-fry, and then I served it with "Peppy's Pita bread" and "Duke" sauce, both from this site. Yum - what a meal. Wish I'd had some bozouki music going! Oh - this marinade & cooking method would probably work for just about any boneless meat you have handy. Do try it.

Apr 07, 2009

I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a backstrap and marinated the meat for about 6 hours.I cook a lot of venison and this recipe is going to be made year round. I can't wait to be able to throw some on the grill. YUM I served the meat on Artisan flat bread with sour cream and raw onions as a garnish. But the meat is sooooo good all by itself that garnish is not necessary.

Oct 19, 2010

Loved the marinade! We have a freezer full of venison so we are always looking for new ways to prepare it. We added, as a garnish, a dill and Greek yogurt sauce (1 cup Greek yogurt, tbsp lemon juice, tbsp dried dill, dash of garlic powder and a dash of salt.) We also topped with tomato and fresh green pepper. We liked it so much we submitted a picture!

Aug 08, 2011

Made this last night for a hungry crowd and everyone - even the picky eaters - was happy. I used chicken fried steak cut venison b/c that is mostly what is left in my freezer at this point, but it still turned out great. Served w/ a yogurt sauce made of 1C nonfat plain greek yogurt, 1/3C minced cucumber, and 1tsp (each) of dried basil, onion powder, and lemon pepper. Really nice to have a hot summer-appropriate way to serve venison rather than the usual heavy soups, stews, etc.

Sep 27, 2010

This is the best!! My family and I could not stop eating this. All the leftovers went also. I think this will become a family favorite and I have been sharing the recipe. One tip; I cut the meat when still partially frozen. It is much easier to get the 1/4 inch cut this way.

Mar 02, 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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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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