Venison Gyros Recipes

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

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

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