Venison Gyros Recipes
VENISON GYROS
We really liked this recipe, its great to throw the marinade together in the morning and its a matter of minutes to cook and assemble when you get home. I think the venison is a great (and cheap, if you know a hunter) substitute for lamb, especially in recipes like this where the meat is lightly cooked. Cook too much, though, and you will get some tough meat.
Provided by kadiprimo
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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 5-8 minutes. Pile the meat onto warmed pitas , and top with tomatoes, cucumbers and tzatziki to serve.
Nutrition Facts : Calories 488, Fat 11.1, SaturatedFat 2.9, Cholesterol 190.4, Sodium 403.7, Carbohydrate 36.3, Fiber 2.4, Sugar 2.2, Protein 57.5
VENISON GYROS
I love venison, and got a great cookbook on this lean meat. I have been adjusting some of the recipes to my taste, so here is the first one!
Provided by Hungry in Michigan
Categories Deer
Time 36m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.
- In 12" nonstick skillet, heat oil.
- Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.
- Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.
- Assemble the pitas and enjoy!
Nutrition Facts : Calories 425.9, Fat 12.7, SaturatedFat 3.1, Cholesterol 28.4, Sodium 399.8, Carbohydrate 45.2, Fiber 3, Sugar 7.4, Protein 33.4
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
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