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
VENISON WRAPS
My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.
Provided by LESAXTON
Categories Appetizers and Snacks Meat and Poultry
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
- Preheat a grill for medium heat.
- To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
- Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
Nutrition Facts : Calories 305 calories, Carbohydrate 2.1 g, Cholesterol 88.8 mg, Fat 22.2 g, Fiber 0.4 g, Protein 22.9 g, SaturatedFat 8 g, Sodium 1204.6 mg, Sugar 0.8 g
GREEK SALAD WRAPS
Great for on-the-go summer lunches and suppers
Provided by Good Food team
Categories Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
- Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
- Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.
Nutrition Facts : Calories 297 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.08 milligram of sodium
GREEK PORK WRAPS
If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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
VENISON AND CRANBERRY TARTLETS
courtesy of Highland Game, this recipe sounds wonderful You could use filet mignon with it, but i cant wait to use the venison. cooking time includes 10 minutes resting time
Provided by MarraMamba
Categories Deer
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a ridged griddle pan until smoking hot. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat cook for 2-3 minutes longer for medium rare.
- Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the Venison to relax. You can leave this to become completely cold. Slice up as thinly as you can.
- Set out the pastry cases on a tray. Spoon a teaspoon of cranberry sauce into each case. Top with a twisted slice of rare venison. Add a blob of soured cream, a sprinkling of chopped chives and a couple of long chives to garnish. Grind over some black pepper and serve immediately before they go soggy.
Nutrition Facts : Calories 89.8, Fat 5.5, SaturatedFat 2, Cholesterol 3.5, Sodium 32.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.5, Protein 1
GREEK VEGETABLE WRAPS
Get out the zucchini and feta to make these delicious Healthy Living Greek Vegetable Wraps. Serves four, deliciously!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing and lemon juice. Toss mushrooms, zucchini, red peppers and onions in large bowl. Add dressing mixture; mix lightly. Place in foil-lined 15x10x1-inch baking pan.
- Bake at 400°F for 15 minutes, stirring after 10 minutes.
- Cover tortillas with lettuce; top with vegetable mixture. Sprinkle with cheese. Roll up.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
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