Venison Gyros Recipes

VENISON GYROS

Venison Gyros image

We really liked this recipe, its great to throw the marinade together in the morning and its a matter of minutes to cook and assemble when you get home. I think the venison is a great (and cheap, if you know a hunter) substitute for lamb, especially in recipes like this where the meat is lightly cooked. Cook too much, though, and you will get some tough meat.

Provided by kadiprimo

Categories Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

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
3 lbs venison, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed
1 tomatoes, chopped
1 cucumber, chopped
1/2 cup tzatziki, sauce

Steps:

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 5-8 minutes. Pile the meat onto warmed pitas , and top with tomatoes, cucumbers and tzatziki to serve.

Nutrition Facts : Calories 488, Fat 11.1, SaturatedFat 2.9, Cholesterol 190.4, Sodium 403.7, Carbohydrate 36.3, Fiber 2.4, Sugar 2.2, Protein 57.5

VENISON GYROS

Venison Gyros image

I love venison, and got a great cookbook on this lean meat. I have been adjusting some of the recipes to my taste, so here is the first one!

Provided by Hungry in Michigan

Categories Deer

Time 36m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup plain yogurt, Greek style (for the dressing)
1 teaspoon dill (for the dressing)
1/8 teaspoon garlic powder (for the dressing)
1/2 cucumber (finely chopped for the dressing)
2 tablespoons olive oil
1 lb venison tenderloin (cut into 2-inch X 1/4-inch slices)
2 1/2 small red onions
2 garlic cloves, minced
2 teaspoons oregano
1 pinch salt
4 pita pockets
4 lettuce leaves
8 slices tomatoes

Steps:

Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.
In 12" nonstick skillet, heat oil.
Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.
Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.
Assemble the pitas and enjoy!

Nutrition Facts : Calories 425.9, Fat 12.7, SaturatedFat 3.1, Cholesterol 28.4, Sodium 399.8, Carbohydrate 45.2, Fiber 3, Sugar 7.4, Protein 33.4

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