Recipe credited to All Recipes: http://www.allrecipes.org
Venison Gyros
ChefStubb’s
Ingredients
2 h 45 m 6 servings 432 cals
Directions
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Prep 15 m
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Cook 30 m
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Ready In 2 h 45 m
- 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.