Name: Venison Gyros
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Ground cumin - 1 ½ tablespoons; Minced garlic - 1 tablespoon; Dried marjoram - 2 teaspoons; Ground dried rosemary - 2 teaspoons; Dried oregano - 1 tablespoon; Red wine vinegar - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Venison, cut into 1/4 thick strips - 3 pounds; Pita breads, warmed - 1 (12 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Venison Gyros

1. Olive oil - 2 tablespoons

2. Ground cumin - 1 ½ tablespoons

3. Minced garlic - 1 tablespoon

4. Dried marjoram - 2 teaspoons

5. Ground dried rosemary - 2 teaspoons

6. Dried oregano - 1 tablespoon

7. Red wine vinegar - 1 tablespoon

8. Salt and pepper to taste - 1 tablespoon

9. Venison, cut into 1/4 thick strips - 3 pounds

10. Pita breads, warmed - 1 (12 ounce) package

How to cook deliciously - Venison Gyros

1. Stage

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. Stage

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.