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My review
Venison Gyros
ChefStubb's
"This is a twist on the classic Greek sandwich."
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Ingredients
2 h 45 m servings 432 calsOriginal recipe yields 6 servings (6 sandwiches)
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Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 432 calories; 10.2 g fat; 33.7 g carbohydrates; 48.4 g protein; 159 mg cholesterol; 384 mg sodium. Full nutrition
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Read all reviews 6379 Ratings
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Most helpful positive review
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 bef...
Most helpful critical review
4/26/2017
Turned out alright. I didnt like how the meat tasted so much like taco meat, too much cumin. It also did not taste much like a gyro as I have had them, and love them. So i probably wont be makin...
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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 bef...
6/7/2010
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 stat...
4/6/2009
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 ma...
10/17/2010
Loved the marinade! We have a freezer full of venison so we are always looking for new ways to prepare it. We added, as a garnish, a dill and Greek yogurt sauce (1 cup Greek yogurt, tbsp lemon j...
8/8/2011
Made this last night for a hungry crowd and everyone - even the picky eaters - was happy. I used chicken fried steak cut venison b/c that is mostly what is left in my freezer at this point, but...
9/26/2010
This is the best!! My family and I could not stop eating this. All the leftovers went also. I think this will become a family favorite and I have been sharing the recipe. One tip; I cut the ...
11/14/2011
Delicious and easy! I used the tip end of a venison tenderloin, sliced it thinly while it was still partially frozen, and cooked it on a very hot griddle in batches. Served with all the regula...
3/2/2012
I have been trying various recipes using venison. My husband really liked this one. The only thing I did different is adding sliced onion, when cooking. I served in pita bread, with fresh tomat...