Venison Gyros

Venison Gyros

54
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
How to Make Grilled Cheese Sandwiches

See how to make this classic diner sandwich.

How to Make Easy Homemade Pastrami

See how to make easy, deli-style pastrami at home!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 54

  1. 68 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.