Greek Venison Wrap Recipes
VENISON GYROS
This is a twist on the classic Greek sandwich.
Provided by ChefStubb's
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 6
Number Of Ingredients 10
Steps:
- 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 : Calories 431.9 calories, Carbohydrate 33.7 g, Cholesterol 158.7 mg, Fat 10.2 g, Fiber 2 g, Protein 48.4 g, SaturatedFat 2.6 g, Sodium 383.5 mg, Sugar 0.8 g
GREEK VENISON WRAP
This greek-inspired wrap includes venison, onion, bacon, sour cream, spinach and feta rolled in a tortilla. Try a pita for a more authentic greek meal. From "Wild Bounty" cookbook.
Provided by Tee Lee
Categories Deer
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon in a skillet until brown; remove from pan, crumble and set aside.
- Add onion and mushrooms to pan and sauté until onions are translucent, add sugar and stir well.
- Add venison and sprinkle generously with lemon pepper.
- Add lemon juice and sauté until venison is cooked but still slightly pink.
- Warm tortillas in microwave with a damp paper towel on top.
- Place sour cream in the center of tortilla, add 1/2 cup spinach, feta cheese, crumbled bacon and venison mixture.
- Wrap and serve immediately.
Nutrition Facts : Calories 401.4, Fat 25.7, SaturatedFat 10.8, Cholesterol 75.3, Sodium 745.9, Carbohydrate 23.5, Fiber 2.1, Sugar 4.7, Protein 19.3
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- When you are cutting your venison (or lamb, or beef, for that matter), make sure it is free of all silverskin and sinew. This will make the meat easier to eat in the pita. Cut them into smallish chunks -- remember, you are going to eat this as a sandwich of sorts, not as a big kebab. Add the meat to all the marinade ingredients in a sealable plastic bag, mix well and put in the fridge for at least 2 hours, and up to a full day ahead.
- Meanwhile, make the tzatziki sauce by mixing all of those ingredients together. Keep that in the fridge until you are ready to serve.
- Chop all your accompaniments: Tomatoes, cucumbers, lemons, red onion, etc. If eating raw red onion isn't your cup of tea, soak the sliced onion in lemon juice or white wine vinegar while the meat is marinating. This quick pickle will pull the harshness right out of the onions.
- When you are ready to rock, get your grill very hot. Make sure the grill grates are clean. Salt the venison liberally, and skewer the venison pieces together -- this is not how I normally do meat skewers, but jamming them all together helps keep these small pieces of meat from overcooking. Lay the skewers on the hot grill and cook them with the grill cover open until they are medium, about 4 minutes per side depending on how hot your grill is. I use the finger test for doneness to determine when to pull the meat off. Keep it on the skewers while you take it to the table.
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