*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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.
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.
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.)
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.