Venison Wrap Gyros - (Free Recipe below)

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Venisgyro - Recipes
1.00 LBS
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Original recipe makes 6 sandwiches
  • 2 tablespoons olive oil

  • 1 1/2 tablespoons ground cumin

  • 1 tablespoon minced garlic

  • 2 teaspoons dried marjoram

  • 2 teaspoons ground dried rosemary

  • 1 tablespoon dried oregano

  • 1 tablespoon red wine vinegar

  • Slice 1 Avocado


  • Slice  or Quarter 1 Tomato


  • Slick 1 Sweet Onion


  • salt and pepper to taste

  • 3 pounds venison, cut into 1/4 thick strips

  • 1 (12 ounce) package pita breads, warmed

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  • PREP

    15 mins
  • COOK

    30 mins

    2 hrs 45 mins


  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 8 minutes. Pile the meat onto warmed pitas to serve.