Ingredients
Original recipe makes 6 sandwiches
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2 tablespoons olive oil
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1 1/2 tablespoons ground cumin
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1 tablespoon minced garlic
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2 teaspoons dried marjoram
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2 teaspoons ground dried rosemary
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1 tablespoon dried oregano
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1 tablespoon red wine vinegar
- Slice 1 Avocado
- Slice or Quarter 1 Tomato
- Slick 1 Sweet Onion
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salt and pepper to taste
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3 pounds venison, cut into 1/4 thick strips
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1 (12 ounce) package pita breads, warmed
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PREP
15 mins -
COOK
30 mins -
READY IN
2 hrs 45 mins
Directions
- 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.
