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Venison Gyros

By: ChefStubb's

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

Rate/Review | Read Reviews (34)

What to Drink?
	Syrah
	Beer

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
2 Hrs 45 Min

Servings (Help)

US Metric Calculate

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

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.