Venison Gyros

Venison Gyros

52
ChefStubb's 4

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

Ingredients 2 h 45 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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 8 minutes. Pile the meat onto warmed pitas to serve.
Tips & Tricks
Easy Slow Cooker French Dip

Make this easy French dip in your slow cooker.

How to Make Grilled Cheese Sandwiches

See how to make this classic diner sandwich.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 52

  1. 66 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Rhodes4Life
7/30/2009

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.

Peri
6/8/2010

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.

Can_It_Rachael
4/7/2009

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.