This is a twist on the classic Greek sandwich.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

431.9 calories; 48.4 g protein; 33.7 g carbohydrates; 158.7 mg cholesterol; 383.5 mg sodium. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2009
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. Read More
(59)

Most helpful critical review

Rating: 1 stars
01/27/2019
Just overall blah. This is the first dish I have made and the whole family didn t like it. This is not a dish I ll be holding onto! Read More
90 Ratings
  • 5 star values: 74
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/30/2009
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. Read More
(59)
Rating: 5 stars
07/30/2009
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. Read More
(59)
Rating: 5 stars
06/08/2010
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. Read More
(39)
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Rating: 5 stars
04/07/2009
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. Read More
(21)
Rating: 5 stars
10/19/2010
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 juice tbsp dried dill dash of garlic powder and a dash of salt.) We also topped with tomato and fresh green pepper. We liked it so much we submitted a picture! Read More
(15)
Rating: 5 stars
09/27/2010
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 meat when still partially frozen. It is much easier to get the 1/4 inch cut this way. Read More
(8)
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Rating: 5 stars
08/08/2011
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 it still turned out great. Served w/ a yogurt sauce made of 1C nonfat plain greek yogurt 1/3C minced cucumber and 1tsp (each) of dried basil onion powder and lemon pepper. Really nice to have a hot summer-appropriate way to serve venison rather than the usual heavy soups stews etc. Read More
(8)
Rating: 5 stars
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 regular gyro accompaniments (tzatziki sauce feta onion tomato.) A real hit with the family. (P.S. - Venison is not something I usually have but was given some by my son's co-worker. I'm sure it would be great with either lamb leg or beef tenderloin.) Read More
(6)
Rating: 4 stars
03/02/2012
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 tomato wedges raw thinly sliced onion Tzatki (or however you spell that cucumber yogurt garlic sauce) and cumin-spiced rice. Will make again when i have venison OR beef strips to cook. Read More
(5)
Rating: 5 stars
11/17/2011
This recipe rocks..... Used antelope instead of deer and it was awesome. Make cucumber gyro sauce to go with it. Both quick n easy. Read More
(5)
Rating: 1 stars
01/27/2019
Just overall blah. This is the first dish I have made and the whole family didn t like it. This is not a dish I ll be holding onto! Read More