"This is a twist on the classic Greek sandwich." — ChefStubb's
Watch video tips and tricks
1 1/2 tablespoons
ground dried rosemary
red wine vinegar
salt and pepper to taste
venison, cut into 1/4 thick strips
1 (12 ounce) package
pita breads, warmed
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.
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.
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.
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!
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.
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.
Delicious and easy! I used the tip end of a venison tenderloin, sliced it thinly while it was still partially frozen, and cooked it on a very hot griddle in batches. Served with all the regular gyro accompaniments (tzatziki sauce, feta, onion, tomato.) A real hit with the family. (P.S. - Venison is not something I usually have, but was given some by my son's co-worker. I'm sure it would be great with either lamb leg or beef tenderloin.)
I followed everything as directed but used lamb instead of venison. The flavor of the marinade was excellent, and the lamb was as tender as I've ever had. I would've give this a 5th star if it also had a cucumber sauce to go with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
See how to make a classic stew with venison, carrots, and potatoes.
See how to make a Greek-style hamburger with ground lamb and beef.
Raise the fried bologna sandwich to incredible new heights!