Authentic venison gyros made right in your own home. The texture and flavor of this meat is as good as you get (or maybe even better as venison beats lamb) in a good Greek restaurant, without the traditional rotating spit. Stuff the meat in a warmed pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!
- 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
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.
Yield: 6 sandwiches
Time: 2 1/2 hours