Venison Gyros
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
Ingredients:
- 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
Directions:
- 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 |
