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Venison Gyros with Mediterranean Marinade

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
185 min
SERVINGS
6 servings
Lunch
Venison Gyros with Mediterranean Marinade
Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons dried marjoram
  • 2 teaspoons ground dried rosemary
  • salt and pepper to taste
  • 3 pounds venison, cut into 1/4 thick strips
  • 1 (12 ounce) package pita breads, warmed
Instructions
1
Combine olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper in a large glass or ceramic container. Mix well to create a uniform blend. Add venison strips and gently stir until they are evenly coated with the marinade. Cover the container with plastic wrap and refrigerate for at least 2 hours.
2
Preheat a large skillet over medium-high heat. Cook the venison in batches of 1/2 pound at a time, adding each portion to the skillet and cooking until it is browned on the outside and reaches an internal temperature of at least 160 degrees F (70 degrees C). Use a thermometer to check the temperature.
3
Arrange the cooked venison on warmed pitas and serve immediately.