Venison Gyros

Venison Gyros

World Cuisine European Greek

This is a twist on the classic Greek sandwich.

Servings per recipe: 6
Calories per serving: 432
Preparation time: 15m
Total cooking time: 2h 45m


  • 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
  • salt and pepper to taste
  • 3 pounds venison, cut into 1/4 thick strips
  • 1 (12 ounce) package pita breads, warmed


  • 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.

Nutrion facts:

Total Fat 10.2g 16%
    Saturated Fat 3.0g  
Cholesterol 159mg 53%
Sodium 384mg 15%
Potassium 597mg 17%
Total Carbohydrates 33.7g 11%
Dietary Fiber 2g 8%
Protein 48.4g 97%
Sugars 1g  
Vitamin A 98IU  
Vitamin C 1mg  
Calcium 96mg  
Iron 9mg  
Thiamin 1mg  
Niacin 13mg  
Vitamin B6 1mg  
Magnesium 58mg  
Folate 71mcg